Roasted Tomato and Chilli Pasta Sauce
Instructions:
- 6 large or 8 medium tomatoes
- 1 red pepper
- Olive oil for roasting
- Salt to taste
- 2 garlic cloves
- 1 red chilli pepper, sliced finely or
- 1â„2 teaspoon of chilli flakes
- 2 tablespoons sun-dried tomato purée
- 75ml dry white wine
- 1 dessertspoon balsamic vinegar
- Handful of basil leaves, optional
- Preheat the oven to 220 C/gas mark 7.
- Cut the tomatoes in half and the red pepper into strips. Place on a baking sheet and drizzle with olive oil and a little salt. Roast in the oven for 20–25 minutes, or until they are browning.
- Put the cooked tomato and pepper in a pan and add the garlic and chilli and heat gently.
- Stir in the tomato purée, wine and balsamic vinegar and simmer for 10 minutes, stirring occasionally.
- Cook fresh or dried pasta of your choice (allow 125–150g per person of fresh, or 100–120g per person of dried) either according to the packet directions, or following the cooking instructions on page 74 if using homemade.
- Serve the sauce with the pasta, and sprinkle with basil leaves, if using.