Roasted Red Pepper and Tomato Pasta

Last weekend I did a bulk batch of cooking for Amelia as it was our first free weekend in a long time. I took this recipe from my Annabel Karmel Book, Quick & Easy Toddler Recipes.
We love tomato based sauces for pasta,and Amelia loves tomatoes or anything with tomatoes in it, so needless to say we all loved this dinner. I divided out portions for Amelia, and put them in the freezer. This is a sweet sauce, so when adding your sugar,taste as you are adding, I used less than the recipe stated.

Ingredients

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1 tbsp olive oil
1 onion, finely chopped
1 garlic clove, crushed or 1 tsp garlic purée
75g (3oz) roasted skinned peppers from a jar, chopped
1 x 400g can chopped tomatoes
2 tsp sundries tomato paste
1 tsp balsamic vinegar
1 tsp caster sugar
175g (6oz) spaghetti or mafaldine
2 tbsp chopped basil,plus a few whole leaves to garnish
Grated Parmesan, to serve

I didn’t have sundried tomato paste, just regular tomato paste, and I had some sweet peppers in the fridge that needed to be used, so I put them in the oven for 20 mins on a medium heat, and drizzled with some olive oil. When cooked I sliced the skin off, it came away pretty easily.

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Method

* Heat the oil in a saucepan and fry the onion for 5 minutes. Add the garlic and fry for 30 seconds,then add the peppers,tomatoes,tomato paste,balsamic vinegar and sugar and some seasoning. ( I tend to season with salt after for the adult portions.Pepper is ok for the smaller people).
*Bring all your ingredients to the boil and simmer for a minute or so,then blend using a hand blender.

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* While you are making the sauce, cook the pasta in a pan of water according to the pack instructions. Drain, then tip the pasta into the sauce adding your basil also. Toss to coat then serve scattered with basil leaves and Parmesan.

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If you make this, please share & let me know what you think!!

Enjoy

T & A xxxxx

2 thoughts on “Roasted Red Pepper and Tomato Pasta

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