Roasted Red Pepper Pasta

• Penne(320 g)
• Bell pepper(3)
• Onion(1)
• Garlic(4 cloves)
• Tomato paste(2 tbsp)
• Vegetable Broth(180 ml)
• Olive oil(2 tbsp)
• Paprika(1 tsp)
• Chili flakes(½ tsp)optional
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Fresh basil(15 g)

Method

1. 1

   Bring a large pot of well-salted water to the boil. Meanwhile, halve and deseed the {Bell pepper}, peel and roughly chop the {Onion}, peel the {Garlic}, and roughly tear the {Fresh basil}.

   ~10 min

2. 2

   Cook the {Penne} in the boiling water until just tender, about 10 minutes. Reserve a mug of pasta water, then drain.

   ~10 min

3. 3

   While the pasta cooks, heat the {Olive oil} in a large frying pan over medium-high heat. Add the {Bell pepper} and {Onion} with {Salt} and cook until softened and lightly golden at the edges, 8 minutes. Stir in the {Garlic}, {Tomato paste}, {Paprika}, and {Chili flakes} and cook for 2 minutes more.

   ~10 min

4. 4

   Pour in the {Vegetable Stock} and simmer for 3 minutes. Blend until smooth, then return the sauce to the pan and season with the {Black pepper}.

   ~3 min

5. 5

   Add the drained pasta and most of the {Fresh basil} to the sauce. Toss well, loosening with a splash of reserved pasta water until glossy and fully coated, then cook together for 2 minutes.

   ~2 min

6. 6

   Serve the pasta in warm bowls with the remaining basil scattered over the top.

   ~3 min