Spaghetti with Spicy Tomato & Pepper Sauce
, 35 min
Roasted red peppers and tomatoes blended into a silky sauce, simmered with garlic and chilli, then tossed with spaghetti and melted Parmesan.
| 350 g roasted red peppers | Blend peppers & tomatoes until almost smooth | Taste, adjust salt, plate & top with remaining cheese & black pepper | ||||
| 1 × 400 g can chopped tomatoes | ||||||
| 3 tbsp olive oil | Heat oil, cook garlic gently 2 min until fragrant | Add chilli, cook 30 sec, pour in sauce base & salt | Simmer sauce 15 min | Transfer pasta to sauce, toss well to coat | Stir in melting cheese until glossy, loosen with pasta water if needed | |
| 3 cloves garlic, finely chopped | ||||||
| 1 pinch chilli | ||||||
| salt | ||||||
| 400 g spaghetti | Cook spaghetti in salted water until al dente | |||||
| Parmesan, grated (for melting into sauce) | ||||||
| Parmesan, grated (remaining, for topping) | ||||||
| black pepper |
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