On a Saturday I want to cook something easy and nice and relax with a glass of wine.
I love my all-purpose red pasta sauce on Saturdays like these. It is just about 30 minutes of active cooking time because while the sauce is getting ready, I can do all the remaining cooking. Roasted peppers add to the flavours in the sauce as well as give more texture to just plain pasta in red sauce. For a non-vegetarian option, you can add strips of grilled chicken
I call it ‘all-purpose’ because it is great as a pizza sauce and works fine with bruschettas. And it also freezes well. So if I have enough for a meal of two in my freezer, Saturday nights are rocking!
Preparation Time: 10 minutes | Cooking Time: 30 mins | Serves: 2
200 gm tomato puree
1 big yellow onion, chopped
5 cloves of garlic, chopped
2 tbsp dried Italian herb mix (oregano, basil, thyme and rosemary)
Salt and black pepper powder to taste
250gm pasta (of your choice)
2-3 red and yellow bell peppers, cut into strips.
5 tbsp olive oil
*Preheat oven to 200ºC.
*Heat 3 tbsp olive oil in a deep sauce pan. Once the oil is hot add chopped garlic. Sauté for a couple of minutes till the garlic just starts to brown.
*Add the chopped onion and sauté for 5 mins till the onions become soft.
*Add tomato puree and the spices. Mix well. Bring the sauce to a simmer and lower heat to maintain the simmer. Meanwhile, put the bell peppers strips in an oven proof dish. Drizzle over 1 tbsp olive oil and sprinkle some salt and pepper. Mix well and roast for about 10-15 minutes till the peppers are soft.
*In another deep pan, bring 6 cups of water to a boil. Add 1 tbsp oil and some salt. Add in pasta and cook until al dente (cooked to be firm to bite).
*Remove the sauce from heat and blend until smooth. I simply use my hand blender in the sauce pan.
*To serve, put a layer of hot sauce in a flat pan. Add in the pasta and top with roasted peppers. To eat, mix it all up of course!