Notes
Ingredients
150g dried pasta (tagliatelle works well here, but any will do!)
Drizzle olive oil
2 cloves garlic, finely sliced
1/2 tsp. chilli flakes
Few sprigs basil, stems finely chopped and leaves left whole
4 roasted red peppers, finely sliced
400g passata/chopped tomatoes
Drizzle balsamic vinegar
Parmesan, to serve
Method
Bring a pan of salted water to the boil, and cook the pasta according to packet instructions.
Meanwhile, heat a drizzle of olive oil in a frying pan over a medium heat and add the garlic, chilli flakes and basil stalks. Fry for a few minutes until the garlic is lightly golden, and add the peppers. Fry for a further minute then add the passata/chopped tomatoes, season, bring to the boil and summer for a few minutes until nice and thick.
Stir through the cooked pasta, along with a little pasta water to loosen if necessary, tghen stir through the torn basil leaves, a generous drizzle of balsamic vinegar, and a good grating of Parmesan, if you fancy it. Check for seasoning, and serve.