Spaghetti in a rich roasted tomato & pepper sauce
Preparation time: 15 minutes
Cooking time: 35 minutes
Serves: 4
Nutrition: Per serving
Energy
507 Kcal
Fat
8.2g
Saturates
1.3g
Sugars
15g
Salt
1.2g
A deliciously zingy summer pasta dish providing 2 of your 5-a-day. Spaghetti strands coated in sweet and sharp tomato and pepper sauce.
Ingredients
Drizzle of olive oil
5 large tomatoes
2 cloves garlic
2 onions
250g mixed cherry tomatoes, halved
1 tsp chili powder
2 tsp curry powder
20 g fresh basil, roughly chopped
250g grilled peppers (from a jar, drained)
400g spaghetti
250g Alpro Plain No Sugars alternative to yogurt
Method
Start by preheating your oven to 180°C/160°C Fan/gas mark 4. Line a baking tray with parchment paper.
Cut the large tomatoes and one of the cloves of garlic in two, and coarsely chop one of the onions. Pile them into your lined tray, drizzle with olive oil and season with pepper. Roast in the oven for 40 minutes.
Finely dice the rest of the onion and garlic, warm olive oil in a large pan and sauté them over a medium heat until soft. Sprinkle the chilli and curry powder over the onions and then toss in the cherry tomato halves, turn down the heat and sauté for 5 more minutes.
Meanwhile, put the roasted tomatoes, half the fresh basil and the grilled peppers in a blender and whizz until you have a smooth sauce. Season to taste with pepper.
Cook the pasta according to the instructions on the pack.
Stir the tomato and pepper sauce into the pan with the onions and add the Alpro Plain No Sugars alternative to yogurt. Let it all simmer for 5 more minutes.
Finally, drain the cooked pasta, tumble into the pan and stir to coat every strand with the sauce. Scatter with the rest of the chopped basil and serve straightaway.