Roasted Red Pepper and Tomato Pasta

Pasta is a weeknight staple dinner, but it can become quite boring and standard after having it day in-day-out. Liven up your work-week with this roasted red pepper and tomato pasta. With only a few ingredients, but ones that pack a punch when concocted together right, its guaranteed to bring a tonne of flavor back into your day!
INGREDIENTS

-Yields 4

For the Sauce:

  • 3 large tomatoes
  • 2 red peppers
  • 5 cloves of garlic
  • 1 white onion
  • Handful of basil
  • Salt and pepper

Additional Ingredients

  • 400g wholemeal spaghetti (I used San Remo)
  • 1 courgette
  • Parmesan
  • Salt and pepper

METHOD

  • Preheat the oven to 210°C/410°F and line a large baking tray with baking paper
  • Roughly chop the peppers, tomatoes and onions and place them into the baking tray along with the whole garlic cloves.
  • Season with plenty of salt and pepper and roast for 20 minutes.
  • Meanwhile, chop the courgette into small cubes. Once the tomatoes and red peppers have been roasting for 20 minutes, place courgette onto a small lined tray and place in the oven.
  • Fill a large pot halfway with water and heat up on the stove. Once at a rolling boil, add the pasta to the water and make sure all the pasta is covered by the water.
  • Remove the tomatoes, peppers, onion and garlic from the oven and blend in either a food processor or blender with the basil and more seasoning until it is smooth.
  • Once the pasta is al dente, drain and add back to the pan. Remove the courgettes from the oven and add to the drained pasta.
  • Pour the sauce over the pasta, you decide how saucy you like it, and give it a good stir (taste the sauce and season further if necessary).
  • Serve up with a grating of Parmesan on top
  • Enjoy!

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