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Roasted Pepper & Tomato Pasta.

Sweet roasted peppers and tomatoes clinging to every ribbon.

PREP15MIN

COOK35MIN

YIELD4PEOPLE

THE FINISHED PLATE / R05

THE RECIPE / R05

LET'S GET
INTO IT.

Everything you need, in the order you'll use it. Follow along at your own pace.

✳ MADE TO
BE MADE

02 / LET'S COOK

5 STEPS / APPROX 50 MIN

01
Heat oven to 210°C conventional / 190°C fan. Cut and deseed peppers, halve the tomatoes and place with unpeeled garlic on a tray. Toss with 25 ml olive oil and a little salt.
02
Roast for 25–30 minutes until the edges blister and tomatoes soften. Cool briefly and squeeze garlic from its skins.
03
Blend the roasted vegetables to a thick sauce or crush roughly. Simmer in a large pan with the remaining oil for 3–5 minutes.
04
Cook ribbon pasta in well-salted boiling water according to the packet until al dente. Reserve a little water before draining.
05
Toss the pasta with sauce, adding reserved water a little at a time until glossy. Finish with torn basil and pepper.

A NOTE FROM THE KITCHEN

Contains wheat/gluten in standard pasta. Take care when blending hot ingredients.

Editorial recipe draft. Times and quantities have not been kitchen-tested.