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Karen Martini's One-Tray Roasted Tomato, Red Capsicum and Chilli Pasta Sauce
Ingredients
  • 500g rigatoni
  • 200g stracciatella cheese
  • 12 basil leaves
  • freshly grated parmesan, to serve
  • subheading: FOR THE SAUCE:
  • 10 ripe roma tomatoes, cores removed, halved
  • 3 red capsicums, cores removed, quartered
  • 6 eschalots (French shallots), sliced into 3mm-thick rounds, or 1 white onion, finely diced
  • 6 garlic cloves, sliced
  • 1 long red chilli, sliced in rounds
  • 2 thyme sprigs, leaves stripped
  • ½ tbsp dried Greek oregano
  • salt flakes and freshly ground black pepper
  • 200ml extra virgin olive oil
  • 1 tbsp red wine vinegar
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