Roasted Red Pepper Macaroni

Directions

1. 1

   Core and roughly chop peppers, peel and roughly slice onions, toss both in a good pour of olive oil in a roasting tin then cook in a pre-heated oven for 15-20 minutes at 220c (until beginning to char).

2. 2

   Remove from the oven and allow to cool.

3. 3

   Mince the garlic cloves then fry in olive oil for 30 seconds over a medium heat.

4. 4

   Trim the stalk end from the tomatoes then, using your hands, crush before adding along with the juices to the pan with the garlic.

5. 5

   Half fill the tomato can with water to rinse out all the good bits of tomato sauce left in there and pour into the pan.

6. 6

   Add the basil (whole stalks and leaves), then cook for 15 minutes over a medium low heat, stirring occasionally.

7. 7

   Taste, then season with salt, pepper and a pinch of sugar.

8. 8

   Blitz the now cooled peppers and onions (make sure to scrape out all of the cooking oils too) in a food processor for 30-45 seconds until smooth.

9. 9

   Pour this into the pan with the tomato sauce and mix well, remove basil stalks.