Roasted tomato and red pepper spaghetti with basil and pistachio oil
By OcadoLife
Published on 04 November 2022
Roasting the tomatoes slowly creates a deeply rich sauce for comforting spaghetti. You can also cook the tomatoes for up to 4 hours to enhance their flavour – especially if they are slightly under-ripe.Time and servings
2 hrs 30 minsTotal time
4Servings
30 minsPrep time
2 hrsCooking time
Ingredients
- 4 tbsp of extra virgin olive oil, plus 100ml for the basil and pistachio oil
- 1 tsp of dried oregano, optional
- 300 g of dried spaghetti
- 2 bunches of fresh basil, for the basil and pistachio oil (reserve a few for scattering over the finished dish)
- 2 tbsp of good-quality balsamic vinegar or other vinegar
- 2 packs of ocado vine-ripened tomatoes, halved
- 2 ocado romano red peppers, seeds removed and cut into large chunks
- 50 g of pistachio nuts, for the basil and pistachio oil
Method
Step 1
Preheat oven to 150ºC/130ºC fan/gas 2. Place the tomatoes and red peppers into a large deep baking tray and toss with some seasoning, vinegar, olive oil and oregano, if using. Cook in the oven for 2 hrs.Step 2
Once cooked, remove and place in a food processor then blitz together. You can do this with a hand-held stick blender if you prefer. Set aside.Step 3
While the tomatoes and peppers are cooking, make the basil oil by blitzing the oil, basil and pistachios together with some salt and pepper to taste and set aside.Step 4
Cook the pasta according to the packet instructions, drain then toss in the hot saucepan with the sauce. Drizzle through the basil oil and scatter the reserved basil leaves over the top to serve.