Roasted peppers are the heart of this colourful pasta. Charring them may take a little effort, but once their blackened skins are removed, the flesh becomes soft, sweet and slightly smoky.

The recipe uses the peppers in two ways: one portion is blended until smooth to create a silky base, while the rest is sliced into strips and stirred through the sauce. Tomatoes add freshness and body, while anchovies or goat’s cheese provide two different finishing options.

Ingredients

Serves 4

4 red peppers, or a mixture of red and yellow peppers

5 tbsp olive oil, plus a little extra if needed

2 garlic cloves, peeled; one left whole and one finely chopped

1 small red chilli, fresh or dried

300 g peeled tomatoes, fresh or canned

4–6 anchovy fillets, optional

450–500 g pasta, such as fusilli, penne, radiatori or mezze maniche

A handful of fresh basil

1 small round of goat’s cheese, optional

Salt, to taste

Step 1: Roast the Peppers

Preheat the oven to 200°C, or 180°C fan.

Place the whole peppers on a baking tray and roast for 30–40 minutes. Turn them once or twice during cooking so the skins char on several sides.

The peppers are ready when their skins are dark and blistered and the flesh has started to soften and collapse.

Carefully transfer them to a bowl, cover with a plate and leave for about 20 minutes. The trapped steam will help loosen the skins.

Once the peppers are cool enough to handle, peel away the charred skin. Remove the stalks, seeds and pale inner membranes, working over the bowl if possible to catch any flavourful juices.

Tear the cleaned pepper flesh into thick strips.

Step 2: Prepare the Pepper Sauce

Set aside about one-third of the roasted peppers and blend them until completely smooth. Add a small pinch of salt.

Cut or tear the remaining peppers into shorter, thinner strips that will mix easily with the pasta.

Using both blended and sliced peppers gives the sauce a smoother texture while keeping some of the sweet roasted pepper pieces intact.

Set both portions aside while you prepare the tomato base.

Step 3: Cook the Tomato Base

Heat five tablespoons of olive oil in a large frying pan over medium-low heat.

Add the whole garlic clove and the chilli. Cook gently until the garlic becomes fragrant, making sure it does not burn.

Add the peeled tomatoes. Cook for 12–15 minutes, breaking them apart with the back of a wooden spoon as they soften.

If you are using anchovies, add them to the tomatoes now. Stir until they begin to dissolve into the sauce.

The anchovies should melt into the tomato mixture, adding savoury depth rather than an overpowering fish flavour.

Remove the whole garlic clove once the sauce is aromatic.

Step 4: Cook the Pasta

While the tomato sauce is cooking, bring a large container of water to the boil and season it generously with salt.

Add the pasta and cook according to the packet instructions until al dente.

Before draining, reserve a small cup of the pasta cooking water. It can be used later to loosen the sauce if necessary.

Step 5: Finish the Sauce

Add the roasted pepper strips and finely chopped garlic to the tomato sauce. Stir gently and cook for another minute or two.

Next, add the blended pepper mixture and stir until the sauce becomes smooth and evenly combined.

Keep the pan over low heat while the pasta finishes cooking.

If the sauce becomes too thick, add a small splash of pasta water.

Step 6: Toss Everything Together

Transfer the al dente pasta directly into the frying pan.

Toss thoroughly so the tomato and pepper sauce coats every piece. Add a little reserved pasta water if needed to create a glossy consistency.

Tear in a generous handful of fresh basil and toss again.

If you are choosing the goat’s cheese version, crumble the cheese into the pasta at this stage. Stir gently so some of it melts into the warm sauce while a few creamy pieces remain.

For the anchovy version, no additional cheese is necessary unless you prefer to add it.

Serve While Hot

Divide the pasta between warm plates and finish with a few fresh basil leaves or a small drizzle of olive oil.

The final dish should be silky and vibrant, with the sweetness of roasted peppers balanced by fresh tomato and either the salty depth of anchovies or the creamy tang of goat’s cheese.

Serve immediately, while the sauce is glossy and the pasta is still hot.