This recipe is super easy and always a winner – whether it’s just the two of you or a group of friends on a mild late Summer night in Ibiza. A complete family favourite.
Ingredients
- 300 – 500g Pasta of your liking, depending on people. I recommend Paccheri or Rigatoni for a maximum ‘soak up’ effect
- A big bowl of fresh tomatoes, I like to mix different kinds from cherry tomatoes, red and yellow to Ox Heart Tomatoes…but honestly anything goes
- 1 Bell Pepper (optional)
- 1 Onion (optional)
- Loads of parmesan
- 50g Butter (or to your liking)
- Olive Oil
- Salt and Pepper
- Basil
Directions
- Cut the tomatoes in half or smaller pieces, the bell pepper in stripes and the onion in wedges.
- Place everything on a baking tray and roast at 180-220° for 30-45 minutes until the veggies are crumbling on the edges and getting tanned.
- Heat the olive oil in the pot. Add all the vegetables in there and give a good stir.
- Use a blender to smoothen the veggies to an even sauce, add a good bowl of parmesan and a big shrivel of butter in there until the sauce turns creamy.
- Season with salt and pepper.
- Serve with your pasta cooked al dente and decorate with basil leaves.
Done and dusted.