50 minutes
2 servings

• 180 g (7 oz) pasta, rigatoni
• 1 tomato, medium/big
• 1 bell pepper
• 3 small bell peppers
• 3 cherry tomatoes
• Garlic
• Basil
• Sea salt
• Olive oil

Let the tomato and the bell pepper cook in a pre-heated oven (180’-200’ C, 375-400’ F, gas mark 5-6) for 40 minutes. Remove the stalks and seeds from the green peppers and chop them. Quarter the pachino tomatoes. Gently cook a garlic clove in a little olive oil, add the peppers and after 3 - 4 minutes the tomatoes. Take the tomato and the bell pepper out of the oven and remove the peel and seeds. Process them quickly in a blender until a smooth cream. Add it in in the pan with the other ingredients and cook for a few minutes, stirring from time to time. Cook the pasta and drain it still very "al dente" and let it finish the cooking in the pan with the sauce, for a couple of minutes. Add a few leaves of fresh basil and serve.