Roasted Red Pepper Pasta

Directions

• Cut the red peppers into quarter strips and place them on a sheet pan for roasting. Drizzle with olive oil and salt and roast at 170°C for 20 minutes, turning them over at the halfway mark. Remove once it is soft and has started to char around the edges.
  
  This can alternatively also be done on a frying pan on the stove with olive oil and salt. Saute for 10-15 minutes.
• Heat 1 cup of water and add in the sun dried tomatoes – to soften them. Set aside to be used later.
• In a large pot, boil water with a tsp of salt. Once it comes to a rapid boil, add in the spaghetti and cook for around 20 mins or until the spaghetti is al dente (cooked through but still slightly firm to the bite). Drain and set aside for later.
• Heat a pan and add 3 tbsp of olive oil, red chilli flakes and the chopped garlic. Roughly chop the softened sun dried tomatoes and add them in – save the tomato water to be used later.
• In a blender, add the roasted peppers, garlic and sun dried tomato mixture and 2 spoons of the tomato water. Blend until smooth.
• Add the blended mix back into a pan and saute for a minute. Season with salt and add in the fresh chopped red chillies. Add the boiled pasta and toss it in the sauce. If it is too thick, loosen with some of the tomato water.
• Serve hot. Garnish with fresh basil leaves.