2 Red Peppers
1 Yellow Pepper
1 Red Onion
250 g cherry tomatoes
2 Cloves Garlic
1/2 tsp Dried Oregano
1/2 tsp Dried Basil (or fresh, about 5 leaves)
1/2 tsp Dried chilli
1 Tbsp Red Wine Vinegar
Olive Oil
Salt/Pepper
Preheat oven to 200 degrees. Cover the peppers in a light layer of olive oil, place on baking paper on a baking tray and put in the oven. Turn after about 6 minutes and leave to cook for about 12 minutes in total until slightly charred all over. If you put in the peppers in a covered bowl for a while it makes the skin easier to remove, never tried. Remove the skin of the peppers however you see fit, and cut into small pieces.
Heat 1 Tbsp of olive oil in a pan and put in the onions. Fry until translucent then add garlic for 1 minute along with the dried chilli. Then, add the roasted peppers, tomatoes, oregano, basil and some salt and pepper. Let that bad boy simmer for about 12 minutes, turn off the heat and let it cool for a little while. Drink a glass of wine or a beer and relax, you're almost done.
Once the sauce has cooled a bit, put it in the blender/mixer and add the tbsp of vinegar. Press play.
Cook up some fusili or farfale al dente and whack the sauce on top. Don't forget to add some fresh basil to decorate and you have a lovely tasty vegan meal. :)
1 Yellow Pepper
1 Red Onion
250 g cherry tomatoes
2 Cloves Garlic
1/2 tsp Dried Oregano
1/2 tsp Dried Basil (or fresh, about 5 leaves)
1/2 tsp Dried chilli
1 Tbsp Red Wine Vinegar
Olive Oil
Salt/Pepper
Preheat oven to 200 degrees. Cover the peppers in a light layer of olive oil, place on baking paper on a baking tray and put in the oven. Turn after about 6 minutes and leave to cook for about 12 minutes in total until slightly charred all over. If you put in the peppers in a covered bowl for a while it makes the skin easier to remove, never tried. Remove the skin of the peppers however you see fit, and cut into small pieces.
Heat 1 Tbsp of olive oil in a pan and put in the onions. Fry until translucent then add garlic for 1 minute along with the dried chilli. Then, add the roasted peppers, tomatoes, oregano, basil and some salt and pepper. Let that bad boy simmer for about 12 minutes, turn off the heat and let it cool for a little while. Drink a glass of wine or a beer and relax, you're almost done.
Once the sauce has cooled a bit, put it in the blender/mixer and add the tbsp of vinegar. Press play.
Cook up some fusili or farfale al dente and whack the sauce on top. Don't forget to add some fresh basil to decorate and you have a lovely tasty vegan meal. :)
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