Impress your friends and family by cooking them this traditional Italian dish (just don’t tell them it’s really easy!)
- 3tbsp olive oil
- 1 small red onion
- 5 garlic cloves, peeled
- 350g (12oz) ripe vine tomatoes
- 2 red peppers, quartered
- 400g (14oz) dried spaghetti
- 8tbsp chopped fresh basil
- 8tbsp chopped fresh parsley
Preheat the oven to 220°C (425°F, gas mark 7). Place the olive oil and onion in a large roasting tin and roast for 10 mins.
Add the garlic, tomatoes and peppers. Season well and mix in with the onion. Roast for a further 30 mins until all the vegetables are softened and lightly charred.
Meanwhile, cook the pasta according to the pack instructions and reserve a little of the cooking water. Place the roasted vegetables in a food processor and whizz for 30 secs to make a thickly textured sauce. Check the seasoning and stir in the herbs. (You can add a little extra water from the pasta if the sauce seems a bit too thick.)
Pour the sauce over the cooked spaghetti and combine well. Serve with a drizzle of olive oil and freshly grated Parmesan.
Top tip for making Spaghetti al Pomodori
If you want even more taste and texture, roast a few extra vine tomatoes and serve whole on top of the pasta.