Roasted Garlic & Red Pepper Sauce


Very easy.

1 tsp chopped fresh thyme or oregano salt and pepper

350 g/12 oz dried spaghetti, bucatini or linguine.

Freshly grated Parmesan, to serve.

10 minutes.

30 minutes.

Place the unpeeled garlic cloves in a shallow, ovenproof dish. Roast in a preheated oven at 200°C/400°F/Gas Mark 6 for 7-10 minutes until the cloves feel soft.

Put the peppers, tomatoes and oil in a food processor or blender, then puree. Squeeze the garlic flesh into the puree. Add the chilli flakes and oregano.

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Season with salt and pepper. Blend again, then scrape into a saucepan and set aside.

Cook the pasta in plenty of boiling salted water until al dente. Drain and transfer to a warm serving dish.

Reheat the sauce and pour over the pasta. Toss well to mix.

Serve at once with Parmesan.

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