1 tsp chopped fresh thyme or oregano salt and pepper
350 g/12 oz dried spaghetti, bucatini or linguine
freshly grated Parmesan, to serve
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. 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.