A sauce full of warmth and flavour. There is nothing to stop you adding more vegetables to roast as well, but with fewer ingredients you really do get the full flavour of each of them. This sauce is very quick to make once the vegetables have been in the oven.
We love using few ingredients sometimes, just to see how much flavour we can get out of them, and because it gives us more time to perfect our pasta making technique if there are fewer things to cut.
Ingredients 4 people
Cooking time: 45 mins
- 400 g pasta (fresh or dried)
- 2 large peppers
- 5 large vine tomatoes
- 4 cloves of garlic
- Olive oil
- Black pepper
- Set the oven to 250°C
- If you are making your own pasta, see the steps here. (Remember that making your own pasta will add to the overall cooking time, but can be done while the vegetables are in the oven.)
- Cut the peppers in half. Put them skin-side-up on grease-proof paper on a baking tray in the oven. Leave them for 15 min or until the peppers are blackened/charred. Then take them out and let them cool for a few minutes.
- When they are cool enough, carefully peel the charred skin off the peppers.
- Turn the oven down to 150°C.
- Cut each of the tomatoes into 6 wedges. Crush 2 cloves of garlic. Put the tomatoes and the garlic on grease-proof paper on a baking tray. Sprinkle some olive oil on top and season the tomatoes with salt and black pepper. Put the tray in the oven and leave for 15 min until the tomatoes are soft.
- Cut the peeled peppers into smaller pieces and put them in a frying pan. Take the tomatoes from the oven and pour them into the pan, pouring the oil and juice from the tomatoes in as well. Chop 2 cloves of garlic and put them in the pan. Let everything cook for a few minutes on a low heat.
- While the peppers and the tomatoes are cooking in the pan, boil up some salted water in a large saucepan.
- Cook your pasta until al dente.
- Strain the pasta and serve in a small bowl.
- Put the tomato and pepper sauce on the pasta and drizzle some olive oil on top.