Ingredients

The following ingredients have 4 Servings
  • 3 large red bell peppers (halved, deseeded)
  • 3 medium tomatoes (ripe, juicy, roughly chopped)
  • 1 red onion (finely chopped)
  • 2 garlic cloves (finely chopped)
  • 2 tablespoons fresh oregano (finely chopped (or 1 teaspoon dried), or basil/thyme (1 tsp thyme))
  • 1 tablespoon olive oil (plus more for drizzling)
  • Fine sea salt and pepper to taste
  • ½ teaspoon chilli flakes (optional)
  • Pasta for 4

Instruction

  • Preheat the oven to 400 F/ 200 C/ gas mark 6. Cut the peppers in half, remove the seeds and place on a baking tray (lined with parchment paper) skin side up. Roast for 30 minutes in the upper part of the oven until the skin turns dark brown.
  • Remove from the oven and wait a few minutes until it's safe to handle the peppers then remove as much of the skin as possible.  Meanwhile cook your pasta in salted water. Strain and set aside.
  • Once you've peeled the roasted peppers roughly chop 2 of them and cut the remaining one into thin strips. Set aside.
  • While the peppers are in the oven prepare the sauce. In a saucepan heat up the oil, add the garlic, chilli flakes (if using) and onion and cook gently for 3 minutes until softened, stirring occasionally. Add the tomatoes, salt and pepper to taste, cover and simmer for 10 minutes stirring occasionally.
  • Remove from the heat, add the 2 chopped peppers and herbs and blitz until well combined but not completely pureed. Stir in the remaining pepper. Adjust the seasoning and combine with the pasta. Drizzle over more oil and enjoy!