Serves: 4
Preparation: 5 mins
Cooking: 40 mins
Cals: 460cals
Fat: 10g fat (both per serving)
3tbsp olive oil
1 small red onion
5 garlic cloves, peeled
350g (12oz) ripe vine tomatoes
2 red peppers, quartered
400g (14oz) dried spaghetti
8tbsp chopped fresh basil
8tbsp chopped fresh parsley
1. Preheat the oven to 220°C/425°F/gas 7. Place the olive oil and onion in a large roasting tin and roast for 10 mins.
2. Add the garlic, tomatoes and peppers. Season well and mix in with the onion. Roast for a further 30 mins until all the vegetables are softened and lightly charred.
3. Meanwhile, cook the pasta according to the pack instructions and reserve a little of the cooking water. Place the roasted vegetables in a food processor and whizz for 30 seconds to make a thickly textured sauce. Check the seasoning and stir in the herbs. (This is where you can add a little extra water from the pasta if the sauce seems a bit too thick)
4. Pour the sauce over the cooked spaghetti and combine well. Serve with a drizzle of olive oil and freshly grated Parmesan.
Top tip: If you want even more taste and texture, roast a few extra vine tomatoes and serve whole on top of the pasta.