Pasta with roasted tomato-bell pepper sauce and olives

Recipes-Olives from spain
  • 250 gr prefer pasta

Pasta sauce:
  • 100 gr green and black OLIVES FROM SPAIN (pitted)
  • 350 gr of tomatoes
  • 1 pcs red capsicum
  • 2 tbsp extra virgin olive oil
  • 1 tbsp apple cider vinegar
  • 4 pcs clove of garlic
  • ½ tsp oregano
  • ½ tsp chilli flakes
  • Salt and pepper to taste
  • Fresh parsley to garnish
Preparation time:
45 minutes
1 portion
Level of difficulty:
  • Preheat the oven at 180ºC.
  • With a knife, pierce the tomatoes and the red capsicum a few times and coat them with a bit of olive oil.
  • Place the tomatoes, red capsicum and full garlic in a baking tray and put them in the oven to roast. flip them around after 10 minutes. Let it roast for 20-25 minutes. When roasted, switch off the oven and let them cool down.
  • Meanwhile in a deep pot, bring water to boil.
  • And peel the tomatoes, red paprika and garlic. Place them into a blender and pulse until smooth, adding 2 tbsp of the extra virgin olive oil and the vinegar. Blend to reach the consistency you like best.
  • Cook the pasta as per instructions on the pack. Before the pasta is fully cooked, use a mug to remove around 100 ml of the pasta stock and keep it aside. Don't let the pasta fully cook, 2 min before it is cooked, stop the fire and drain.
  • Pour the tomato-paprika sauce and the pasta in a large pan and heat through. Add half of the pasta stock, mix together, add the olives , the herbs and chilli flakes and let it simmer for few minutes.