Tomato and pepper pasta

Tomato and pepper pasta

Tags

Pasta

Cook

Ingredients

  • Cherry tomatoes
  • 1 onion, finely chopped
  • 2 shallots, sliced
  • 1 carrot, finely chopped
  • 1 red pepper
  • 6 garlic cloves – crushed
  • ½ cup cashews
  • 2 cups passata
  • A pinch of chilli flakes
  • Salt and pepper

Steps

  1. Soak the cashews in boiling water for at half an hour.
  2. Preheat the oven to 210C. Line a large baking sheet with parchment paper.
  3. Place the cherry tomatoes on the baking sheet, toss in olive oil, season and spread out in a single layer.
  4. Roast for 25 minutes, moving them around halfway through.
  5. Add oil to the wok, once hot add the carrot and onion and cook until the onion starts to brown.
  6. Add the garlic and bell pepper and cook for another minute.
  7. Add the passata, turn heat to low and cook for a few more minutes.
  8. In the meantime cook the pasta according to the packet’s instructions.
  9. Drain the pasta but reserve a couple of table spoons of the cooking water.
  10. Transfer the pasta back to the pot and drizzle with some oil to prevent from sticking.
  11. Transfer the tomato sauce to a blender and add the cashews plus 2 tablespoons of the pasta water.
  12. Blend until smooth and creamy. Pour the sauce on top of the pasta and mix well.