📝 About This Recipe
This vibrant dairy-free masterpiece celebrates the transformative power of the oven, where sharp garlic mellows into a buttery paste and bell peppers caramelize into ribbons of concentrated sweetness. Tossed with al dente bucatini and finished with a bright pop of lemon and fresh herbs, this dish proves that you don't need cream or cheese to achieve a luxurious, silky mouthfeel. It is a rustic yet elegant tribute to the sun-soaked flavors of Mediterranean coastal cooking.
🥗 Ingredients
The Roasted Base
- 2 large Red Bell Peppers (seeded and sliced into 1/2-inch strips)
- 1 large Yellow Bell Pepper (seeded and sliced into 1/2-inch strips)
- 2 heads Garlic (whole heads, top 1/4 inch sliced off to expose cloves)
- 4 tablespoons Extra Virgin Olive Oil (divided use)
- 1 teaspoon Sea Salt (plus more for pasta water)
The Pasta and Sauce
- 1 pound Bucatini or Spaghetti (high-quality bronze-cut pasta)
- 1 large Shallot (finely minced)
- 1/2 teaspoon Red Chili Flakes (adjust to preferred heat level)
- 1/3 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
- 1 tablespoon Fresh Lemon Juice (from about half a lemon)
- 1 cup Reserved Pasta Water (starchy water from the boiling pot)
Finishing Touches
- 1/2 cup Fresh Italian Parsley (flat-leaf, roughly chopped)
- 1/4 cup Fresh Basil Leaves (torn into small pieces)
- 3 tablespoons Toasted Pine Nuts (for a buttery crunch)
- 1 teaspoon Lemon Zest (finely grated)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easy cleanup.
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2
Place the sliced bell peppers on the baking sheet. Drizzle with 2 tablespoons of olive oil and a generous pinch of sea salt. Toss well to coat and spread them out in a single layer.
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3
Place the two heads of garlic on a small piece of aluminum foil. Drizzle the exposed cloves with 1 tablespoon of olive oil. Wrap the foil tightly around the garlic and place it on the baking sheet with the peppers.
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4
Roast for 30-35 minutes. At the 20-minute mark, use tongs to toss the peppers so they brown evenly. The peppers should be soft and charred at the edges, and the garlic should be golden and soft.
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5
While the vegetables roast, bring a large pot of heavily salted water to a boil. Add the bucatini and cook for 1-2 minutes less than the package directions for perfect 'al dente' texture.
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6
Crucial Step: Before draining the pasta, carefully scoop out 1 cup of the starchy pasta water and set it aside. Drain the pasta.
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7
Remove the roasted vegetables from the oven. Carefully open the garlic foil and let it cool for a few minutes. Once cool enough to handle, squeeze the roasted cloves out of their skins into a small bowl and mash them into a smooth paste with a fork.
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8
In a large deep skillet or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced shallot and cook for 3-4 minutes until translucent.
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9
Stir in the mashed roasted garlic paste and red chili flakes. Cook for 1 minute until fragrant, then pour in the white wine. Let the wine simmer and reduce by half, scraping up any browned bits from the pan.
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10
Add the roasted peppers and the cooked bucatini to the skillet. Pour in 1/2 cup of the reserved pasta water and the lemon juice.
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11
Toss the pasta vigorously over medium heat for 2 minutes. The starch in the water will emulsify with the oil and garlic to create a silky, light sauce that clings to the noodles. Add more pasta water if it looks too dry.
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12
Remove from heat. Stir in the chopped parsley, torn basil, lemon zest, and toasted pine nuts.
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13
Season with freshly cracked black pepper and a final drizzle of high-quality olive oil. Serve immediately in warmed bowls.
💡 Chef's Tips
Always salt your pasta water until it tastes like the sea; this is your only chance to season the pasta itself. If you don't have pine nuts, toasted slivered almonds or walnuts provide a similar delightful crunch. For an extra punch of 'umami' without dairy, stir in a teaspoon of nutritional yeast or a finely chopped oil-packed anchovy (if not vegan) when sautéing the shallots. Don't rush the garlic roasting; it needs to be completely soft and spreadable to incorporate into the sauce properly. Use a bronze-cut pasta if possible; the rougher surface helps the dairy-free sauce adhere much better than smooth pasta.
🍽️ Serving Suggestions
Pair this with a crisp, chilled Vermentino or a dry Rosé to complement the sweetness of the peppers. Serve with a side of charred broccolini seasoned with lemon and sea salt. A simple arugula salad with a balsamic vinaigrette provides a peppery contrast to the mellow garlic. Offer a small bowl of red pepper flakes on the table for those who enjoy an extra kick of heat. Warm crusty sourdough bread is perfect for mopping up any leftover garlic-infused oil at the bottom of the bowl.