Roasted Cherry Tomato and Bell Pepper Pasta
Ingredients
- 400g pasta of choice
- 2 punnets cherry tomatoes
- 1 red onion
- 3-4 garlic cloves
- 1/2 tsp oregano
- 1/2 tsp dried basil
- 1/2 tsp dried rosemary
- Salt and freshly cracked black pepper
- 2 tbsp extra virgin olive oil
- 1 jar (285g) roast capsicum
Preparation
Bring a large pot of salted water to the boil. Cook the pasta according to packet instructions, drain, and set aside in the pot, reserving a small cup of pasta water.
Preheat the oven to 220°C. In a large baking dish, add the tomatoes, onion, garlic, oregano, basil, rosemary, a generous amount of salt and pepper, and olive oil. Toss well to coat, then roast in the oven until golden and softened.
Transfer the roasted mixture into a blender along with the roast capsicum and add a small splash of the reserved pasta water. Blend on low until broken down, preferring it slightly chunky. Taste and add extra salt if needed.
Pour the sauce into the pot with the pasta and heat for 30 seconds to 1 minute until warmed up and well combined. Serve with a pinch of chilli flakes and fresh basil. Serve immediately.
