It’s New Years Eve tomorrow so to conserve my energy for the inevitable late night I’ve decided to stay in and watch movies. I haven’t yet decided what I want to watch but at this stage I’m thinking perhaps a horror movie or a dumb action movie.
To complement my lazy night at home I’ve decided to make a simple tomato spaghetti. This recipe is is made quite sweet by the use of cherry tomatoes and roasted capsicum.
I prefer vegetarian pasta sauces but you could easily add some bacon or chorizo if you wanted to. You could also used fresh cherry tomatoes instead of canned.
This is going to be my last post for 2012 so I want to take this opportunity to wish you all a Happy New Years and to thank you for your support over the past month. If you have any recipes that you would like to see me make in 2013 then please leave a comment below.
- 1 yellow capsicum
- 2 tbsp olive oil
- 1 red onion
- 3 garlic cloves
- 2 x 425g cans of cherry tomatoes
- 1 tbsp balsamic vinegar
- 1 tsp brown sugar
- 3 dried red chillies, chopped
- 2/3 cup whole Kalamata olives
- 250g dried gluten free spaghetti
- Grated parmesan to serve
- Preheat oven to 200°C.
- Place capsicum on a small tray and put in the oven. Roast capsicum until the skin is charred. Remove from oven, place in a bowl and cover with clingfilm (the steam will help remove the skin).
- Heat a saucepan and add the olive oil.
- Cut the onion in half and slice finely. Add to the saucepan and cook over a low-medium heat until soft (approximately 5-10 minutes).
- Finely slice the garlic cloves, add to the saucepan and cook for a further 2 minutes.
- Add the cherry tomatoes, balsamic vinegar, brown sugar, chopped red chillies and olives. Simmer over a low heat for about 30 minutes until the sauce has thickened to your desired consistency.
- While the sauce is bubbling away put a pot of water on the stove top and bring to the boil. Add the dried spaghetti and cook according to the directions on the packet.
- Drain the spaghetti and gently mix into the sauce. Season as necessary.
- Serve the spaghetti mixture in bowls and sprinkle with grated parmesan cheese.
Number of servings: 3