Get two of your five-a-day with this deliciously versatile sauce
Prep:10 mins – 15 mins
Serves 6
2 red peppers, quartered and deseeded2 tbsp olive oil1 fennel bulb, roughly chopped1 onion, roughly chopped1 large carrot, roughly chopped2 garlic cloves, crushed¼ tsp crushed chillies1 tsp fennel seeds2 tbsp tomato purée400g can chopped tomatoes600ml vegetable stock1 tsp caster sugarsmall handful basil, leaves shredded500g bag fresh egg pasta, cooked
STEP 1Heat the grill and pop the peppers, skin-side up, underneath for 10 mins or until beginning to char. Transfer to a bowl, cover and set aside. When cool enough to handle, peel off the skin and cut the flesh into strips.STEP 2Heat the oil in a large saucepan and cook the fennel, onion and carrot for 8-10 mins until softened. Stir in the garlic, crushed chillies, fennel seeds and tomato purée, cook for 2 mins, then add the canned tomatoes, stock and sugar. Simmer, uncovered, for 15 mins or until the vegetables are completely soft.STEP 3Take out a couple of spoonfuls of the sauce (this will later add texture), then blend the rest in the saucepan until almost smooth with a stick blender. Simmer for 5 mins to thicken, then stir in the reserved sauce, shredded basil and peppers. Serve with the pasta.
