Last night I was trying to make a lovely vegetable stew but I realised the only vegetables I had were two peppers and a courgette and I didn’t think just eating that would fill me up.
That, my friends, was the moment I realised I could make a bloody good pasta sauce and eat it with some yummy spaghetti.
2 red peppers
1 tin of peeled tomatoes
extra virgin olive oil
Cut the peppers and courgettes in small pieces and put them in a pot with salt, pepper and a tablespoon of extra virgin olive oil. Add the peeled tomatoes, stir well and let it cook – just make sure you keep checking on it, don’t let it stick to the bottom of the pot.
Leave it for about 20-30 minutes, depending on how big you cut the vegetables, before boiling some water for your spaghetti. Just cook the spaghetti normally and, when both ready, just mix them together in a bowl.
And voilà, dinner is served!