A simple sauce for pasta. Not exactly quick but taking very little active cooking.
To serve 2-3
2 red peppers
1 medium onion
4 medium tomatoes
3 cloves garlic
2 tablespoons olive oil
Big handful of pine nuts
Freshly ground black pepper
Fresh basil to garnish
Preheat oven to 180c.
Cut the tomatoes in half, the peppers in little chunks and the onion in strips. Finely grate the garlic and toss all this in the olive oil.
Put everything on a baking tray, making sure the tomatoes all lie skin side up.
Roast for about 30 minutes, turning the peppers and onions every now and again, until the tomato skins have risen and blackened.
While they are cooking, toast the pine nuts in a dry pan until browned on both sides. (This also be a good time to cook your pasta.)
Remove vegetables from the oven and take the tomato skins off – they should come easily.
For a chunky sauce you can transfer everything to a bowl and mash the tomatoes up a little. For a smooth sauce, use a blender.
Mix with your drained pasta and serve topped with pine nuts, black pepper and chopped basil.
You can freeze left over sauce for pasta or pizza.
Top tip: if you’re using frozen pasta sauce for pizza then allow it to defrost in a bowl. You should get some liquid and a more solid bit- pour off the liquid to thicken the sauce. If you’re having pasta then stir it in.