Tomato & pepper tagliatelle
3 medium, deseeded and halved
White pasta, dry
240 g, tagliatelle
Calorie controlled cooking spray
1 medium, finely chopped
2 clove(s), crushed
1 can(s), large, chopped
½ teaspoon(s), level, plus extra to serve
2 tablespoon(s), flat-leaf, roughly chopped
Vegetarian parmesan style hard cheese
20 g, grated, to serve
- Heat the grill to high. Prick the peppers all over using a fork, then arrange on a baking tray, cut-side down. Cook under the grill for 10 minutes, until the skin is charred. Transfer to a heatproof bowl, cover with clingfilm and set aside until cool enough to handle. Peel, then cut into thick strips.
- Meanwhile, bring a large pan of water to a boil and cook the pasta to pack instructions. Drain.
- While the peppers are grilling and the pasta is cooking, mist a medium nonstick pan with cooking spray and cook the onion over a medium heat for 6-8 minutes until softened. Add the garlic and cook for a further 1 minute, then stir in the tomatoes, half a tin of water and the balsamic vinegar. Season well, then bring to a boil. Reduce the heat and simmer for 10 minutes, uncovered, until thickened. Add the peppers, chilli flakes and half the parsley.
- Toss the pasta with the sauce, then divide between plates and serve topped with the cheese, extra chilli flakes and remaining chopped parsley.