One Pot Tomato & Pepper Pasta Recipe

One Pot Tomato & Pepper Pasta

Prep: 30 mins

Cook: 40-45 mins

All the flavours of early summer simmered together with tender strands of spaghetti. It’s the one-potness of the dish that makes it extra creamy, as the pasta lends all its natural silkiness to the rich, deep red sauce it’s bubbled in.

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419 kcal
(per portion)

Ingredients you'll need

2 red peppers
2 yellow peppers
2 red onions
250g cherry tomatoes
250g baby plum tomatoes
2 garlic cloves
1 chilli
500g spaghetti
1 vegetable stock cube
330ml cherry tomato passata

From your kitchen

1 tsp sea salt
Freshly ground pepper
2 tbsp olive oil
1 ltr boiling water

Step by step this way

1.
Heat your grill to high and line a baking tray or grill pan with foil. Halve the peppers and scoop out the seeds. Lay them on the tray, cut-side down, and grill for 15 mins till they’re charred and black. Pop in a bowl, cover with cling film or a plate and let rest for 10 mins.
2.
While the peppers grill, peel and very finely slice the onions. Halve the cherry and baby plum tomatoes. Peel and finely chop the garlic. Halve the chilli, scoop out the seeds and white pith, and finely chop the chilli.
3.
Put the onions, tomatoes, garlic and chilli in a large pan. Add the spaghetti to the pan.
4.
Peel as much charred skin as you can off the peppers. Roughly chop the peppers and add them to the pan. Crumble in the vegetable stock cube and pour in the cherry tomato passata. Add 1 tsp sea salt, a good grinding of black pepper, 2 tbsp olive oil and 1 ltr boiling water.
5.
Pop a lid on the pan and bring to the boil, then turn the heat down and simmer for 20 mins. Use 2 forks or some tongs to stir, pick up and mix the spaghetti a few times while it’s cooking to stop everything sticking together. The spaghetti should end up tender but not too still soft – it should still have some bite to it.
6.
Take the dish off the heat. Toss the spaghetti and sauce to make sure they’re well mixed. Taste the one-pot and adjust the seasoning if needed. Heap it into warm bowls to serve.

Tip
Keep & eat
The spaghetti will keep for up to 3 days in the fridge. Let the dish cool, then divide into individual portions and store in airtight containers in the fridge. To reheat, add a splash of water and warm till piping hot.
Tip
Love your leftovers
If you only have a little leftover, you can turn it into a frittata. Fry the leftover spaghetti and its sauce for 4-5 mins till brown and warmed through, then pour in enough beaten egg to cover. Fry for a few mins till set, then transfer to the grill to grill till set. Serve in wedges.
Tip
You're the tops
Add a little extra magic to this one pot pasta with the topping of your choice. Go green with chopped mint or torn basil leaves. Add some crunch with toasted flaked almonds or pine nuts. Or get cheesey with parmesan shavings.

This recipe is from

Roast Squash, Butter Bean & Hazelnut Tray Bake

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