This roasted (bell) pepper and chilli sauce is sweet and spicy - the perfect combination!
2 red (bell) peppers, halved and deseeded
1 small red chilli
4 tomatoes, halved
2 garlic cloves
50 g (1 3/4 oz) ground almonds
7 tbsp olive oil
675 g (1 1/2 lb) fresh pasta or 350 g (12 oz) dried pasta
fresh oregano leaves, to garnish
1 small red chilli
4 tomatoes, halved
2 garlic cloves
50 g (1 3/4 oz) ground almonds
7 tbsp olive oil
675 g (1 1/2 lb) fresh pasta or 350 g (12 oz) dried pasta
fresh oregano leaves, to garnish
method
1. Place the (bell) peppers, skin-side up, on a baking tray (cookie sheet) with the chilli and tomatoes. Cook under a preheated grill (broiler) for 15 minutes or until charred. After 10 minutes turn the tomatoes skin-side up. Place the (bell) peppers and chillies in a polythene bag and leave to sweat for 10 minutes.
2. Remove the skin from the (bell) peppers and chillies and slice the flesh into strips, using a sharp knife.
3. Peel the garlic, and peel and deseed the tomatoes.
4. Place the almonds on a baking tray (cookie sheet) and place under the grill (broiler) for 2 - 3 minutes until golden.
5. Using a food processor, blend the (bell) pepper, chilli, garlic and tomatoes to make a puree. Keep the motor running and slowly add the olive oil to form a thick sauce. Alternatively, mash the mixture with a fork and beat in the olive oil, drop by drop.
6. Stir the toasted ground almonds into the mixture.
7. Warm the sauce in a saucepan until it is heated through.
8. Cook the pasta in a saucepan of boiling water for 8-10 minutes if using dried, or 3 - 5 minutes if using fresh. Drain the pasta thoroughly and transfer to a serving dish. Pour over the sauce and toss to mix. Garnish with the fresh oregano leaves.
Add 2 tablespoons of red wine vinegar to the sauce and use as a dressing for a cold pasta salad, if you wish.
2. Remove the skin from the (bell) peppers and chillies and slice the flesh into strips, using a sharp knife.
3. Peel the garlic, and peel and deseed the tomatoes.
4. Place the almonds on a baking tray (cookie sheet) and place under the grill (broiler) for 2 - 3 minutes until golden.
5. Using a food processor, blend the (bell) pepper, chilli, garlic and tomatoes to make a puree. Keep the motor running and slowly add the olive oil to form a thick sauce. Alternatively, mash the mixture with a fork and beat in the olive oil, drop by drop.
6. Stir the toasted ground almonds into the mixture.
7. Warm the sauce in a saucepan until it is heated through.
8. Cook the pasta in a saucepan of boiling water for 8-10 minutes if using dried, or 3 - 5 minutes if using fresh. Drain the pasta thoroughly and transfer to a serving dish. Pour over the sauce and toss to mix. Garnish with the fresh oregano leaves.
Add 2 tablespoons of red wine vinegar to the sauce and use as a dressing for a cold pasta salad, if you wish.
serving amount
serves 4
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