A taste of summer in the middle of winter, this super simple sauce uses jarred tomatoes and peppers to bring you sunny vibes all year round. Tangy tomatoes and sweet peppers with a good kick of chilli, tossed through spaghetti. It's exactly what you need for a quick, fresh midweek meal.
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Serves
4
Roasted Red Pepper
Tinned Chopped Tomatoes
Olive Oil
Garlic
Chilli
Spaghetti
Parmesan
Salt
Peppers
Serves
4
Roasted Red Pepper
Tinned Chopped Tomatoes
Olive Oil
Garlic
Chilli
Spaghetti
Parmesan
Salt
Peppers
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Step 1.
Grab a blender, drain the peppers and add them along with the tomatoes, then whizz until almost smooth.
Step 2.
Place a big frying pan over a medium low heat, add the olive oil and then either very finely chop, crush or grate your garlic cloves and add them.
Step 3.
Cook the garlic very gently in the oil until fragrant but not coloured (about 2 mins), add the chilli and cook for another 30 seconds, then pour in the pepper and tomato mix and add a big pinch of salt.
Step 4.
Bring the sauce to a simmer and cook for about 15 mins. While the sauce bubbles away gently, cook your spaghetti in a big pan of well salted water until al dente.
Step 5.
Transfer the pasta to the pan with the tomato and pepper sauce and mix it really well so that the spaghetti is well coated and glossy. Turn off the heat, add about 1/3rd of your grated cheese and mix gently until the cheese has melted into the sauce. You might need to loosen it up with a splash of pasta water.
Step 6.
Taste now and add salt if needed, then plate up into warm bowls and top with the remaining cheese and some black pepper.
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Notes (1)
Z
Zoe T.
a year ago
I've started batch making the sauce and freezing it because it's so good for a quick weeknight tea
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