Roasted red pepper and tomato pasta
By OcadoLifeLeaving the sauce to one side while you cook the pasta allows the flavours to develop, elevating this speedy midweek mealTime and servings
Ingredients
11 total- 3 tbsp of extra virgin olive oil
- 1 onion, finely chopped
- 2 celery sticks, finely chopped
- 2 small carrots, peeled and grated
- 1 400g tin chopped tomatoes
- 260 g of jarred roasted peppers, drained and roughly chopped
- 250 ml of vegetable stock
- 4 fresh bay leaves
- 1 tbsp of sundried tomato paste (optional)
- 20 g of dill, leaves chopped
- 500 g of pasta
Method
4 stepsStep 1
Pour 2tbsp of the oil into a large heavy-based pan on a medium-low heat. Add the onion, celery and carrots and sauté for 3 mins with the lid on.
Step 2
Next add the tinned tomatoes, peppers, stock, bay leaves and seasoning. If you’re using the tomato paste add it now (it lends a lovely rich flavour). Bring to the boil then turn down to simmer with the lid on for 15 mins.
Step 3
When the sauce is done, remove the pan from the heat and discard the bay leaves (either leave the sauce chunky or use a stick blender to whizz it to a smooth consistency). Then add the chopped dill and the remaining 1tbsp of olive oil, stir together and set aside with the lid on for the flavours to develop while you cook the pasta.
Step 4
Bring a pan of salted water to the boil and cook the pasta according to pack instructions, until al dente. Drain and add the pasta to the sauce, mix thoroughly and serve.