Roasted Garlic and Red Pepper Linguine

Ingredients

• Linguine (12 ounces)
• Red bell pepper (1, halved)
• Garlic (1 whole head)
• Olive oil (3 tablespoons, divided)
• Fresh basil (1/4 cup, chopped)
• Parmesan cheese (1/2 cup, grated)
• Salt (to taste)
• Pepper (to taste)
• Crushed red pepper flakes (1/2 teaspoon, or to taste)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Wrap the whole head of garlic in aluminum foil and place it on a baking sheet alongside the halved red bell pepper. Drizzle with 1 tablespoon of olive oil, ensuring they are well-coated.
3. Roast in the preheated oven for 20-25 minutes, or until the garlic is soft and the red pepper is charred and tender.
4. While the garlic and pepper are roasting, bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente, about 8-10 minutes.
5. Remove the roasted garlic and red pepper from the oven. Allow them to cool slightly, then squeeze the roasted garlic cloves out of their skins and chop the roasted red pepper into strips.
6. In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the chopped roasted garlic, red pepper strips, crushed red pepper flakes, salt, and pepper. Cook for 2-3 minutes until heated through, releasing the fragrant aromas.
7. Drain the linguine, reserving 1 cup of the pasta cooking water. Add the linguine to the skillet and toss to combine. Gradually add the reserved pasta water as needed to achieve your desired sauce consistency.
8. Serve immediately, topped with grated Parmesan cheese and garnished with chopped fresh basil.