Here’s what I made for yesterday’s lunch. A red pepper & tomato sauce. I rustled it up while the pasta cooked for a sweet, rich and flavourful sauce. I’ll be smearing leftovers over freshly toasted sourdough for today’s mid-afternoon snack.
Prep | a few minutes.
Cook | 15 mins.
Serves | 4.
INGREDIENTS.
3tbsp olive oil.
250g cherry tomatoes.
2x red peppers, cored and roughly chopped.
200ml pasta water.
1tbsp dried oregano.
METHOD.
Fry the tomatoes and peppers in oil for 5 minutes, add the pasta water and oregano and simmer for 10 minutes. Add to a blender that accepts hot liquid and blend until smooth. Generously spoon over your pasta.
@misterrands 