About the Recipe
Oven-roasted red peppers bring sweetness and depth to this sauce, while white miso adds savory flavor without taking over. Plenty of sauce, very little fuss, and the kind of pasta that feels warming, satisfying, and easy enough to make again and again
Ingredients
8 oz (225 g) spaghetti
4 red bell peppers, halved and deseeded
3 garlic cloves, unpeeled
olive oil
1 tsp smoked paprika
½ tsp red pepper flakes
1 tsp white miso
salt
pepper
Optional
a few fresh herbs, such as parsley or basil, to garnish
Preparation
Roast the peppers
Preheat the oven to 425°F (220°C).
Place the peppers cut-side down on a baking sheet. Add the unpeeled garlic cloves. Drizzle with olive oil and season lightly with salt.
Roast for 25–30 minutes, until the peppers are soft and nicely charred in places.
Cook the pasta
Cook the pasta in a large pot of well-salted water until al dente.
Before draining, reserve ⅔ cup (150 ml) of the pasta water.
Make the sauce
Let the peppers cool briefly, then roughly peel away the skins. Squeeze the garlic from its skins.
Blend the peppers and garlic with a little olive oil, the smoked paprika, red pepper flakes, miso, and ⅓ cup (80 ml) of the reserved pasta water until smooth.
Season with salt and pepper. The sauce should be generous, creamy, and loose enough to coat the pasta easily. Add more pasta water as needed.
Finish the pasta
Pour the sauce into a large skillet and warm through. Add the pasta and toss well until every strand is completely coated in the sauce