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Get two of your five-a-day with this deliciously versatile sauce
2 red peppers, quartered and deseeded
2 tbsp olive oil
1 fennel bulb, roughly chopped
1 onion, roughly chopped
1 large carrot, roughly chopped
2 garlic cloves, crushed
¼ tsp crushed chillies
1 tsp fennel seeds
2 tbsp tomato purée
400g can chopped tomatoes
600ml vegetable stock
1 tsp caster sugar
small handful basil, leaves shredded
500g bag fresh egg pasta, cooked
Heat 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.
Heat 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.
Take 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.
Nutrition per serving