Ingredients:

  • 2 large red bell peppers (about 400g / 14 oz)
  • 1 tablespoon olive oil (15 ml)
  • Pinch of salt
  • Pinch of black pepper
  • 1 tablespoon olive oil (15 ml)
  • 1 medium onion, finely chopped (about 150g / 5 oz)
  • 2 cloves garlic, minced
  • 1 carrot, finely diced (about 80g / 3 oz)
  • 1 zucchini, finely diced (about 150g / 5 oz)
  • 1 (400g / 14 oz) can crushed tomatoes
  • 1 tablespoon tomato paste (15g)
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • ¼ teaspoon red pepper flakes (optional)
  • 1 teaspoon sugar
  • Salt and pepper to taste
  • 350g / 12 oz dried pasta (penne, fusilli, or your favourite shape)
  • ½ cup reserved pasta water
  • 2 tablespoons grated Parmesan cheese (30g), plus more for serving (optional)
  • Fresh basil leaves, for garnish (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Halve and seed the red peppers. Toss with olive oil, salt, and pepper. Place cut-side down on a baking sheet and roast until the skins are blackened and blistered (approx. 25-30 minutes).
  2. Transfer peppers to a bowl, cover with plastic wrap, and let cool until handleable. Peel off the blackened skin.
  3. While peppers roast, cook the pasta according to package directions until al dente. Reserve ½ cup of pasta water before draining.
  4. While pasta cooks, heat olive oil in a large skillet over medium heat. Sauté the onion until softened. Add garlic, carrot, and zucchini and cook until slightly tender.
  5. Stir in crushed tomatoes, tomato paste, oregano, basil, red pepper flakes (if using), and sugar. Season with salt and pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally.
  6. For a smoother sauce, use an immersion blender or carefully transfer the sauce to a regular blender and blend until smooth. Return to the skillet.
  7. Roughly chop the roasted red peppers and add them to the tomato sauce. Add the cooked pasta and toss to coat. Add reserved pasta water as needed to achieve your desired sauce consistency. Stir in Parmesan cheese.
  8. Serve immediately, garnished with fresh basil and extra Parmesan cheese, if desired.