Red pepper & tomato sauce.

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.


3tbsp olive oil.

250g cherry tomatoes.

2x red peppers, cored and roughly chopped.

200ml pasta water.

1tbsp dried oregano.


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.

Published by misterrands


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