Garlic & Roasted Bell Pepper Farfalle

You don’t need a plane ticket or a chef’s jacket to eat like royalty tonight. You need bow-tie pasta, sweet roasted peppers, and enough garlic to make your neighbors jealous. This Garlic & Roasted Bell Pepper Farfalle is the dinner flex that looks fancy, cooks fast, and tastes like you spent hours “perfecting the sauce.” Spoiler: you didn’t.

You just played it smart. Ready to turn your weeknight into a win?

Why You’ll Love This Recipe

• Restaurant-level flavor, weeknight effort: Roasted bell peppers bring smoky sweetness that instantly upgrades simple pasta.
• Garlic-forward goodness: The garlic is gently sautéed so it’s aromatic and mellow, not harsh or bitter.
• Flexible and forgiving: Add protein, swap pasta shapes, or keep it vegetarian. It works either way.
• Pantry-friendly: Most ingredients are staples.

  The roasted red peppers can be jarred—no judgment.

• Balances rich and bright: Olive oil, Parmesan, and a squeeze of lemon create a sauce that’s glossy but not heavy.

Ingredients

• 12 oz farfalle (bow-tie pasta)
• 3 tbsp extra-virgin olive oil, plus more for finishing
• 5–6 garlic cloves, thinly sliced
• 1/2 tsp red pepper flakes (optional, to taste)
• 2 roasted bell peppers, sliced into thin strips (from a jar or homemade)
• 1/2 cup low-sodium vegetable or chicken broth (or reserved pasta water)
• 1 tsp balsamic vinegar or sherry vinegar
• Zest of 1 lemon and 1–2 tbsp fresh lemon juice
• 1/3 cup grated Parmesan or Pecorino Romano, plus more for serving
• 2 tbsp unsalted butter (optional, for silkiness)
• 1/4 cup chopped fresh parsley or basil
• Salt and freshly ground black pepper, to taste

Let’s Get Cooking – Instructions

1. Boil the pasta: Bring a large pot of salted water to a rolling boil. Cook the farfalle until just shy of al dente (usually 1 minute less than package instructions). Reserve 1 cup of pasta water, then drain.
2. Warm the oil and garlic: In a large skillet, heat the olive oil over medium-low.

   Add the sliced garlic and cook gently 1–2 minutes until fragrant and lightly golden at the edges. No burnt garlic—ever.

3. Add a little heat: Sprinkle in the red pepper flakes. Toast for 10–15 seconds to bloom the flavor.

   If it smells amazing, you did it right.

4. Roasted pepper time: Stir in the roasted bell pepper strips. Cook 2–3 minutes to warm through and mingle with the garlicky oil.
5. Deglaze and build the sauce: Pour in the broth (or 1/2 cup pasta water) and the balsamic vinegar. Simmer 2 minutes until slightly reduced and glossy.
6. Finish with richness: Add the butter (if using) and swirl until melted.

   Stir in lemon zest.

7. Toss with pasta: Add the drained farfalle to the skillet. Toss vigorously, adding a splash of reserved pasta water as needed to coat every bow tie in sauce.
8. Cheese and brightness: Off the heat, sprinkle in the Parmesan and lemon juice. Toss again.

   Season with salt and black pepper to taste.

9. Herb shower: Fold in chopped parsley or basil. Drizzle a touch more olive oil for shine. Taste and adjust—more lemon, more cheese, your call.
10. Serve like a pro: Plate with extra Parmesan, a crack of pepper, and maybe a few pepper strips on top for the “I meant to do that” look.

Storage Tips

• Fridge: Store leftovers in an airtight container for up to 3 days.

  Add a splash of water or broth when reheating to re-gloss the sauce.

• Freezer: Not ideal; the peppers can go mushy and the sauce texture suffers. But if you must, freeze up to 1 month and reheat gently.
• Reheat: Skillet over medium with a bit of water or broth works best. Microwave in 45-second bursts, stirring between, if you’re in a hurry (we’ve all been there).

What’s Great About This

• Budget-friendly luxury: You’re turning simple ingredients into something wildly satisfying.

  Smart move.

• Balanced macros: Carbs from pasta, healthy fats from olive oil, plus fiber and antioxidants from peppers and herbs. Your taste buds and body can both be happy, IMO.
• Scales easily: Cooking for two or ten? Double it without drama.
• Customizable: Add chicken, shrimp, or chickpeas.

  Go dairy-free with nutritional yeast. Your kitchen, your rules.

What Not to Do

• Don’t burn the garlic: Bitter garlic will sabotage the whole dish. Keep heat moderate and eyes on the pan.
• Don’t skip the pasta water: That starchy liquid helps the sauce cling and turn silky.

  It’s liquid gold; treat it as such.

• Don’t overdress with acid: Lemon and vinegar brighten, but too much can overpower the peppers. Start small, taste, then adjust.
• Don’t use flavorless oil: A good extra-virgin olive oil matters here. This sauce is simple—every ingredient counts.
• Don’t overcook the pasta: Farfalle turns floppy fast.

  Al dente gives bite and structure.

Different Ways to Make This

• Creamy twist: Add 1/4 cup mascarpone or a splash of heavy cream after the peppers for a richer, velvety sauce.
• Protein power: Toss in sautéed shrimp, grilled chicken, or crispy pancetta. For plant-based, try roasted chickpeas or tofu crumbles.
• Smoky upgrade: Use fire-roasted peppers and finish with a pinch of smoked paprika. Suddenly it tastes like you used a wood-fired oven.
• Herb swap: Basil is classic, but parsley keeps it fresh, and tarragon adds a whisper of anise that’s surprisingly elegant.
• Nutty crunch: Toasted pine nuts or walnuts on top add texture and a subtle richness.

  FYI, this is the move if you’re serving guests.

• Dairy-free: Skip butter and Parmesan; finish with extra-virgin olive oil, lemon zest, and 2 tbsp nutritional yeast.
• Heat lovers: Double the red pepper flakes or add a spoon of Calabrian chili paste to the garlic oil.

FAQ

Can I use jarred roasted peppers?

Absolutely. Choose high-quality jarred peppers packed in water or olive oil. Drain well and pat dry so they don’t water down the sauce.

What pasta shapes work if I don’t have farfalle?

Short shapes with nooks and crannies are best: penne, rotini, or orecchiette.

Long pasta works too, but the peppers cling better to short shapes.

How do I roast my own bell peppers?

Place whole peppers under a broiler or over a gas flame, turning until charred all over. Steam in a covered bowl 10 minutes, then peel, seed, and slice. A drizzle of olive oil and pinch of salt at the end makes them perfect.

Can I make this ahead?

You can prep the sauce components (roasted peppers sliced, garlic prepped) and cook pasta later.

If making the full dish ahead, undercook the pasta slightly and reheat with a splash of water to keep it saucy.

How do I keep the sauce from drying out?

Reserve pasta water and add it in small increments while tossing. The starch emulsifies with the oil and cheese, creating a glossy, clingy sauce that doesn’t clump.

Is there a gluten-free option?

Use your favorite gluten-free farfalle or short pasta. Keep an eye on texture—GF pasta can overcook quickly—so pull it at firm al dente.

What cheese works best?

Parmesan is classic and nutty; Pecorino is saltier and sharper.

You can even blend both for a layered flavor. Grate it fresh for best melt and taste.

How spicy is this?

Mild by default. The red pepper flakes add a gentle hum, but you can scale up or down.

If serving kids, skip the flakes and pass chili oil at the table.

Wrapping Up

This Garlic & Roasted Bell Pepper Farfalle is the weeknight hero: bold flavor, minimal fuss, and a plate that looks like you stole it from a trattoria. It’s bright, garlicky, slightly smoky, and endlessly customizable. Keep roasted peppers in your pantry, a lemon on your counter, and you’ll always be 20 minutes from greatness.

Now go make those bow ties work for you.