Red Sauce Pasta

By Swasthi's Recipes · 25 min

Ingredients

Instructions

1. Spread the tomatoes and bell peppers on a baking tray, add a tablespoon of oil and bake at 220°C (425°F) for 15 minutes, until the tomatoes are soft. (Alternatively, pan-fry on medium-high heat for 5 to 6 minutes until blistered and soft, or air-fry at 200°C (390°F) for 9 minutes.)
2. Let them cool, then blend to a smooth sauce with the chilli flakes.
3. Bring the water to a rolling boil, add the pasta and the salt, and cook over medium-high heat until al dente, following the package timing (about 11 minutes in the creator's test). Reserve half a cup of pasta water, then drain the pasta.
4. Heat the oil in a pan and fry the garlic for 1 minute, then add the shallots or onions and cook until translucent.
5. Stir in the chilli flakes and pour in the tomato blend. Cook for 3 to 4 minutes, then add the reserved pasta water and cook 3 to 4 minutes more until thick.
6. Stir in the herbs, black pepper and salt, taste, and add sugar if the sauce is too tart.
7. Toss the pasta into the sauce and serve, topped with parmesan and black pepper if you like.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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