Pasta with tomato and red pepper sauce
An easy pasta recipe with a smooth and spicy tomato and red pepper sauce
Servings: 4 people
Equipment
- Blender or immersion blender
Ingredients
- ¼ cup (60 mL) olive oil
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- ½ tsp chili flakes or 1 tsp if you prefer a spicier sauce
- 1 medium red pepper chopped
- 1 tbsp tomato paste
- 1 28 ounce can of whole tomatoes preferably San Marzano tomatoes 796 ml
- 1 tsp salt
- 2 cups baby spinach
- 375 grams pasta of your choice
- ½ tsp chili flakes optional, to taste
- grated parmesan or romano cheese, if desired
Instructions
- In a pot over medium heat, heat the olive oil and saute the onion for 5 minutes, stirring regularly. Add the chili flakes, and the 3 cloves of chopped garlic. Continue to saute for about 2 minutes.¼ cup (60 mL) olive oil, 3 cloves garlic, chopped, ½ tsp chili flakes, 1 medium onion, chopped
- Add the chopped red bell pepper and the tomato paste and saute for 2 - 3 minutes, stirring regularly.1 medium red pepper, 1 tbsp tomato paste
- To the pot add the canned tomatoes, breaking them apart a little bit with the back of a wooden spoon. Cook over medium heat, covered, for 30 minutes.1 28 ounce can of whole tomatoes preferably San Marzano tomatoes
- Meanwhile, cook the pasta according to the package directions. Drain when ready and set aside.375 grams pasta of your choice
- Using either a blender or an immersion blender, blend your sauce until smooth. If using a blender, put the sauce back in the pot. Taste your sauce (careful, it's hot) and add more chili flakes if you would like a spicier sauce. Cook down to thicken the sauce to your desired consistency.½ tsp chili flakes
- Add in the spinach and cook for 2 to 3 minutes. Season with salt, or to taste.1 tsp salt, 2 cups baby spinach
- Combine the pasta with the sauce and mix well until the pasta is coated with the sauce.
- Serve with grated cheese such as parmesan or romano if desired.grated parmesan or romano cheese, if desired