Pasta with spicy pepper sauce
- 1 each red, yellow and orange pepper, de-seeded and quartered
- 4 vine-ripened tomatoes
- 2 tbsp olive oil
- 2 garlic cloves, crushed
- 1 red chilli, de-seeded and finely chopped
- 100ml red wine
- 8 pitted green olives, sliced
- Cooked pasta, to serve
- Basil leaves, to garnish
Grill the peppers skin side up until the skins start to turn black and blister. Put them in a bowl, cover with cling film and leave for 15 minutes. Remove the skin and slice the flesh into strips.
Put the tomatoes in a bowl and pour over enough boiling water to cover. Leave for 1 minute, then drain. When cool enough to handle, remove the skin and cut in half. Squeeze out the juice and seeds, and chop the flesh.
Cook the peppers in the oil over a low heat for 5 minutes. Add the garlic and chilli and cook for 1 minute.
Stir in the tomatoes and wine, season to taste and bring to the boil. Allow to bubble, uncovered, for 2-3 minutes, then cover and cook over a low heat for 5 minutes. Add the olives, and toss with the pasta and basil leaves to serve.
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