PASTA WITH ROASTED TOMATO-BELL PEPPER SAUCE AND OLIVES

INGREDIENTS

  • 250 gr prefer pasta

Pasta sauce:

  • 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 time:

45 minutes

Level of difficulty:

Easy

Serves:

1 portions

PREPARATION

  1. Preheat the oven at 180ºC.
  2. With a knife, pierce the tomatoes and the red capsicum a few times and coat them with a bit of olive oil.
  3. 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.
  4. Meanwhile in a deep pot, bring water to boil.
  5. 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.
  6. 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.
  7. 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.