Roast Cherry Tomato & Capsicum Pasta

1: Bring a large pot of salted water to the boil. Cook your pasta according to packet instructions, drain then set aside in pot (reserve a small cup of pasta water).

2: Preheat your oven to 220°C. In a large baking dish, add in the tomatoes, onion, garlic, oregano, basil, rosemary, a generous amount of salt and pepper and olive oil. Toss well to coat. Roast in the oven until golden and softened.

3: Transfer into a blender along with the roast capsicum and add in a small splash of the reserved pasta water. Blend on low until broken down (I prefer mine slightly chunky and not completely smooth), taste and add extra salt if needed.

4: Pour into the pot and heat up for 30s-1min until warmed up and well combined. Serve with a pinch of chilli flakes and fresh basil. Serve immediately.