About this recipe:There are few dishes as classic and easy as spaghetti with tomato sauce. Try this lovely version with a little added green from parsley and peppers in the summer when fresh tomatoes are at their peak.
1 small green pepper, seeded and diced
2 garlic cloves, crushed
3 tbsp olive oil
1/2 tsp dried crushed chillies (optional)
2 tbsp chopped fresh parsley
salt and freshly ground black pepper
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Method Prep:5min › Cook:12min › Ready in:17min
Bring a large pan of lightly salted water to the boil. Tip in the pasta and cook for 10–12 minutes, or according to the packet instructions, until al dente.
Meanwhile, scald the tomatoes in a bowl of boiling water for 30 seconds, drain and refresh under cold running water, then peel off the skins. Deseed and roughly chop the flesh.
Mix the tomatoes with the diced pepper, garlic, olive oil, chillies, if liked, parsley and seasoning in a saucepan. Warm this sauce over a low heat.
Drain the pasta, tip into a heated serving dish and season with pepper. Pour over the warm sauce, toss with the pasta and serve at once.