INGREDIENTS

• 250 gr prefer pasta

• 100 gr green and black OLIVES FROM SPAIN (pitted)
• 350 gr of tomatoes
• 1 pcs red capsicum
• 2 tbsp extra virgin olive oil
• 1 tbsp apple cider vinegar
• 4 pcs clove of garlic
• ½ tsp oregano
• ½ tsp chilli flakes
• Salt and pepper to taste
• Fresh parsley to garnish

PREPARATION

• Preheat the oven at 180ºC.
• With a knife, pierce the tomatoes and the red capsicum a few times and coat them with a bit of olive oil.
• Place the tomatoes, red capsicum and full garlic in a baking tray and put them in the oven to roast. flip them around after 10 minutes. Let it roast for 20-25 minutes. When roasted, switch off the oven and let them cool down.
• Meanwhile in a deep pot, bring water to boil.
• And peel the tomatoes, red paprika and garlic. Place them into a blender and pulse until smooth, adding 2 tbsp of the extra virgin olive oil and the vinegar. Blend to reach the consistency you like best.
• Cook the pasta as per instructions on the pack. Before the pasta is fully cooked, use a mug to remove around 100 ml of the pasta stock and keep it aside. Don't let the pasta fully cook, 2 min before it is cooked, stop the fire and drain.
• Pour the tomato-paprika sauce and the pasta in a large pan and heat through. Add half of the pasta stock, mix together, add the olives , the herbs and chilli flakes and let it simmer for few minutes.