Tomato and Padron Peppers with Spaghetti

You will need:

1x Onion, finely chopped

2x cloves of Garlic, finely chopped

1x stick of Celery, finely chopped

1x Large Carrot, finely chopped

1tbsp Tomato Paste

1x large can of Whole Tomato

1x handful of Padron Peppers (another wonderful garden treat for us)

1x bunch of Basil, big leaves chopped finely, small leaves saved for pretty decoration

250g Spaghetti/Linguine/Tagliatelle

Parmesan/Cheddar/Pecorino – there is no amount too large for this

 

1.      Heat your oven to 220c and season your Padron’s with oil, salt and pepper.

2.      Roast them, very hot, until they’re charred and soft and set aside

3.      Put a high sided pan on with a good splash of oil over a medium low heat

4.      Add carrot, cook for 2 minutes, celery, cook for 2 minutes and then onion and garlic. Cook until everything is translucent and soft.

5.      Tip your can of tomatoes into a sieve over a bowl and allow to drain.

6.      Add the tomato paste to the pan and cook out until darker and the oil turns a nice red

7.      Add the drained tomatoes and cook until they have broken down, this will take about 5 minutes

8.      Add the strained sauce and bring to a simmer

9.      Add your Padron’s back in, taste and season

10.  Meanwhile, cook your pasta according to the instructions. Set aside a ladleful of pasta water
11.  Mix tomato sauce, pasta and basil with the reserved water

12.  Add cheese until you are satisfied – there is never too much!