The quintessential pasta sauce gets a makeover. It’s about time don’t you think? If you can add in more flavour with every bite, why not??? Roasting the red pepper adds so much more depth to the sauce. The pasta still has the deep tomato richness, but there is something else, a smoky sweetness, that no one knows how. Now that you know, it’s our lil secret : )
- 5 – 6 tomatoes
- 1 red capsicum
- 2 tbsp olive oil
- 1 onion
- 3 cloves of garlic
- Basil leaves
- 1 tsp sugar
- Rub a tsp of oil onto the pepper. Fork the capsicum at the stalk end and place directly on flame. Keep turning until charred evenly. Place in a bowl and cling wrap it while hot.
- The steam allows for the skin to be removed easily. Deseed and chop.
- Heat water in a pan. When it comes to a boil, score the tomatoes and drop them in carefully. Turn off the flame, cover and allow to sit for 15 minutes.
- Remove the skin. I chop 2 tomatoes and puree the rest along with the roasted capsicum and a few basil leaves.
- Heat olive oil in a pan. Add chopped garlic, basil leaves and onions. Add a pinch of salt and allow to soften. Make sure the onion doesn’t brown.
- Add the chopped tomatoes, the puree, salt, pepper and sugar.
- Allow to cook on medium flame for 15 – 20 minutes. Until the sauce thickens and fully cooked through.
- Finish off with chopped basil.
- I don’t add chilli flakes while making the sauce. I add it to taste when using the sauce to make the pasta
- This can be stored in an air tight container in the fridge for up to a month.
- Omit the red capsicum and continue with the process for a classic marinara.
Steaming bowl of pasta anyone ??