Penne with Roasted Red Pepper and Tomato Sauce (V)
"Shall we have pasta for lunch/ dinner?" is a question that my daughter loves to hear. She likes pasta as much as she does pizza, and it would be a tough decision for her make a choice between the two. For me, cooking pasta usually means a filling and satisfying one-dish meal without having to spend
Ingredients
For the sauce:
- 1 red pepper big (capsicum)
- 2 tomatoes big
- 1 onion big , sliced
- 1 tsp olive oil + 1 tbsps
- 1/2 tsp garlic paste
- 1 tsp red chilli flakes (or to taste)
- 2 to 3 tbsps walnuts broken
- 1 tbsp honey
- to taste salt
Instructions
- Cook the penne in adequately salted water till done "al dente". Drain, rinse in cold water and drain. Add 1 tsp oil and mix well till the pasta is well coated. This will keep the penne from sticking. Keep aside.
- To make the sauce : Lightly brush the bell pepper (capsicum) with oil and roast/ grill till the outer skin is well blistered. Rub off or peel the skin and chop the bell pepper into pieces. Similarly roast/ grill the tomatoes, peel them and chop them up.
- Heat 1 tsp oil and sautxe9 the onions till soft and light brown. Allow to cool a little bit. Now puree the chopped bell pepper, the tomato, the caramelized onions and the walnuts.
- Heat the 1 tbsp of olive oil; add the garlic paste and sautxe9 a couple of times. Add the puree, chilli flakes and salt and cook for about 3 to 5 minutes over medium heat, adding a bit of water to adjust the sauce to required consistency. Add the honey and the herbs. Cook for another minute and take the sauce off the heat.
- Serve warm over penne (garnishing with cheese if preferred) with some salad and/ or fruit on the side.