Red Pepper Pasta

This recipe is vegetarian. With optional changes it could also be dairy-free.

20 minutes min pre time
15 minutes min cook time

Method

Step 1. Warm the oil in a small saucepan; add the pepper, onion, tomato, garlic, water, vinegar and sugar. Cover and cook for 15 minutes, stirring occasionally, until softened and juicy. Puree mixture with a stick blender and season.

Step 2. Meanwhile, cook pasta as per packet directions and then drain but reserve ½ cup cooking water. Combine the pasta and sauce over medium heat and add reserved cooking water to loosen sauce if required. Transfer to serving bowl, sprinkle with parmesan, and serve with a simple green salad of lettuce and herbs.

Ingredients

1 Teaspoon Extra Virgin Olive Oil
1 Small Red Capscium (50g), finely sliced
½ Small Red Onion (50g), finely sliced
5 Cherry Tomatoes (50g), chopped
1 Small Clove Garlic
3 Teaspoons Water
1 Teaspoon Red Wine Vinegar
¼ Teaspoon Sugar
Salt and Ground Black Pepper, to taste
40g Spaghetti
1 Teaspoon (2g) Finely Grated Parmesan Cheese
6 Baby Cos Lettuce Leaves (20g)
1 Teaspoon Reduced Fat French Dressing
1 Tablespoon Basil or Parsley Leaves

Nutrition

Per serve:

Energy: 865kj (208kcal)

Protein: 7.4g

Fat: 5.4g

Carbohydrates: 28.4g