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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416 kcal
(per portion)

Ingredients you'll need

2 red peppers
2 yellow peppers
2 red onions
400g cherry tomatoes
2 garlic cloves
1 cayenne chilli (optional)
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 a plate and let them cool for 10 mins.
2.
While the peppers grill, peel and very finely slice the onions. Halve the cherry tomatoes. Peel and finely chop the garlic. Halve the chilli, scoop out the seeds and white pith, and finely chop the chilli (for a milder sauce you can leave the chilli out).
3.
Pop the onions, tomatoes, garlic and chilli (if you’re using it) into a large heavy-based pan or shallow casserole dish. Add the spaghetti.
4.
Peel as much charred skin as you can off the peppers. Roughly chop the peppers and add to the pan. Crumble in the stock cube and pour in the cherry tomato passata. Add 1 tsp salt, a crack of 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 two forks or some tongs to stir, pick up and mix the spaghetti a few times while it’s cooking to stop the ingredients sticking together. The spaghetti should end up tender but not too 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 the spaghetti and sauce 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 or add some crunch with toasted flaked almonds or pine nuts.

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