Name: Slow-cooked red pepper spaghetti
Total time: 4200 s
Yield: 4
Ingredients: 1 onion; 4 red pepper; 6 clove garlic; 1 tablespoon red wine vinegar; 1 tin plum tomato; 400 gram spaghetti

Step 1

Thinly slice the onion (1) and red peppers (4) . Squash the garlic (6 cloves) with the back of a knife. Heat a generous splash of olive oil in a deep, large frying pan and add the onions and garlic with a pinch of salt. Fry over a medium heat for around 5 minutes, until the onion softens, before adding the peppers.

Step 2

Cover, turn the heat down to medium-low and cook for 15 minutes, stirring now and again, until soft.

Step 3

Add the red wine vinegar (15 mL) and plum tomatoes (1 tin) and cook for 30-40 minutes, until reduced and sweet.

Step 4

Meanwhile, cook the spaghetti (400 g) according to the pack instructions. Use tongs to remove the pasta and add to the sauce, adding a splash of pasta cooking water if needed. Toss until glossy.

Slow-cooked red pepper spaghetti

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