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+ servings

Roasted Red Pepper and Cherry Tomato Pasta

  • Prep Time
    5 MINS
  • Cook Time
    20 MINS
  • KCals 327
  • Carbs 60G
2 Servings

Ingredients

  • 150 g angel hair pasta or spaghetti
  • 1 red pepper cut in half and deseeded
  • 200 g cherry tomatoes cut in half
  • 4 cloves garlic peeled and left whole
  • 1 tbsp balsamic vinegar
  • 10 fresh basil leaves finely sliced
  • salt and freshly ground black pepper
  • low calorie cooking spray

Instructions

  1. Pre-heat the oven to 200ºC.

  2. Place the peppers, cut side down on a baking sheet, scatter on the tomatoes and garlic cloves. Give a good spray with low calorie cooking spray and season with a little salt. Place in the oven and cook for 20 minutes, until soft and the pepper is just beginning to char.

  3. While the vegetables are roasting, cook the pasta in a pan of boiling salted water, according to packet instructions. Drain, reserving a little of the cooking water.

  4. When the vegetables are cooked, place the pepper, garlic and half of the tomatoes into a blender along with the balsamic vinegar and 3 tbsp of the pasta cooking water.

  5. Blitz to a smooth sauce. You can add a little more pasta water if it is too thick.

  6. Put the sauce into the saucepan and put over a low heat to warm through.

  7. Stir in the basil and the reserved tomatoes, then add the pasta to the pan and stir to coat well.

  8. When warmed through, serve with a few fresh basil leaves for garnish.