Roasted Red Pepper and Tomato Pasta
This is a very simple to make Italian style pasta sauce, the thing that makes this sauce so special is the roasted peppers they add such a wonderful sweet rich flavour.
This sauce can also be used as a base for a great tasting spaghetti bolognaise.
2 – Large Red Peppers
100 Ml - Red Wine
2 cloves – Garlic (crushed)
1 teaspoon – Dried Coriander
1 table spoon – Chopped Fresh Basil
1 - 400 Gm can of Chopped Tomatoes
50 Gm – Tomato Paste
Salt and freshly ground black pepper
A little olive oil
Deseed and quarter the peppers then place them on an oven proof tray and roast them in a 180°c pre heated oven for 20 minutes then take them out of the oven, let them cool for a couple of minutes and blitz them in a liquidiser until smooth.
Heat a little olive oil in a wok or pan and gently fry the garlic and dried coriander for about 2 minutes then add the peppers and the red wine and simmer for about 10 minutes.
Add the tomato paste stir well then add the tomatoes and the basil, season well with salt and freshly ground black pepper and leave to simmer for about 15 minutes.
While the sauce is simmering cook your pasta as per instructions on the pack and serve with the sauce poured over.
Alternatively this makes a great ragu or bolognaise sauce, just add to 400Gm of cooked minced or ground beef and onions stir well and simmer for about 10 minutes then serve with spaghetti.