Ingredients

• 3 roasted red peppers from a jar
• drained
• 2 garlic cloves
• chopped
• pinch dried chilli flakes
• 1 tbsp tomato purée
• 2-3 tbsp olive oil
• pinch dried oregano
• dash Tabasco sauce
• salt and freshly ground black pepper
• 125g/4½oz fresh penne pasta
• grated pecorino
• to serve
• fresh basil leaves
• to garnish

Directions

• Place the roasted red peppers
• garlic
• chilli flakes
• tomato purée
• olive oil
• oregano
• Tabasco
• salt and freshly ground black pepper into a mini blender and blend until almost smooth. Set aside.
• Cook the pasta according to the packet instructions and drain
• leaving a little of the cooking liquid in the bottom of the pan. Add the roasted pepper sauce to the hot pasta and stir well.
• To serve
• spoon into a serving bowl
• scatter with grated pecorino and garnish with basil leaves.