Lightning fast!

If you have a hankering for a zingy and fresh sauce to top off your pasta with you got it. This sauce takes the same time to prepare AND cook as the pasta does to boil. Eat your heart out Jamie Oliver – this is the Ten Minute Tea.

The recipe will make enough red pepper pasta sauce for four.



1 Red pepper, core & pith removed
4 Fresh flavoursome tomatoes (watery ones just won’t do it justice)
1 Red chilli (medium hot), deseeded if you prefer a mild sauce, leave them in for piquant
3 Garlic cloves
Olive oil
Dried Pasta

Fill a large pan with boiling water and add the pasta with a little oil and a sprinkle of salt.

Take all of the ingredients bar the oil and blitz to a pulp. Pour into a saucepan and heat over a medium heat. Don’t allow the sauce to boil, we’re aiming for a hot fresh sauce rather than cooking it down.

Drain the pasta and return to the pan. Pour in the sauce, mix through then serve with a drizzle of oil, a sprinkling of parmesan and a dusting of pepper.


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