Spaghetti with roasted red pepper sauce
Try our super simple yet satisfying spaghetti with roasted red pepper sauce recipe.
Prep: 10 mins
Cook: 40 mins
Total: 50 mins
Ingredients
- 2 red peppers (halved and deseeded)
- 1.5 tbsp olive oil
- 1 small garlic clove (crushed)
- 2 tbsp Opies capers (finely chopped)
- 85ml (2.9fl oz) vegetable stock
- 3 tbsp Opies cocktail onions (drained and chopped)
- 400g (14.1oz) wholewheat spaghetti
- 50g (1.8oz) parmesan cheese
- Handful of basil leaves (roughly chopped)
Method
Step 1
Preheat the grill to medium-high. Place the peppers underneath and grill, turning regularly, for about 20 minutes until the skins blacken. Remove, place in a bowl and cover with cling film. Allow to cool.
Step 2
Heat the oil in a pan, add the garlic and capers and cook for 1 minute. Roughly chop the peppers, add to the pan and fry for 3 minutes more.
Step 3
Add the vegetable stock, bring to the boil, then turn down the heat and let the sauce reduce.
Step 4
Pour the contents of the pan, together with the cocktail onions, into a blender and whizz until smooth.
Step 5
Cook the spaghetti according to the pack instructions, then drain. Stir in the red pepper sauce.
Step 6
Serve, sprinkled with Parmesan and chopped basil.
Recipe and image courtesy of Bennett Opie, bennettopie.com