Roasted Pepper Pasta

Name: Roasted Pepper Pasta
Total time: 40 min
Ingredients: 3 large red or mixed peppers; 300g pasta; 2 tins (400g) chopped tomatoes; 3 cloves garlic, minced; 60ml olive oil; 1 tsp balsamic vinegar; Fresh basil; Salt and pepper to taste; Parmesan for finishing

Sweet roasted peppers in a silky tomato sauce tossed through pasta.

40 minPasta · Vegetarian · Veg

Method

1Halve peppers, remove seeds. Roast at 220°C for 25 minutes until soft and charred.
2Let cool, then peel off skin and slice.
3Heat olive oil, sauté garlic for 1 minute.
4Add tinned tomatoes, simmer for 10 minutes.
5Add roasted peppers and balsamic vinegar.
6Cook pasta in salted boiling water until al dente.
7Toss pasta into the sauce.
8Finish with fresh basil and Parmesan.

Notes

Salt the water properly and keep a mug of pasta water. That's your sauce thickener.