SPAGHETTI WITH ROASTED TOMATOES & CAPSICUMS

This is a low effort dish with big rewards in flavour. The key is roasting the tomatoes, capsicum, chilli and garlic together that results in a layer of sweetness and unctuous texture, plus a bonus of delicious cooking juices and oil collected in the base of the dish. The only stove-top juggling is cooking the fresh pasta for 2 minutes and heating the sauce. For a seafood alternative, add some freshly steamed mussels to the mix.

Serves 2-3

750g punnet cherry tomatoes (heirloom or mixed colours)

250g punnet snack capsicums sliced in half and seeds removed (or use a large red capsicum, cut into 4 lengthwise)

6 large garlic cloves, leave skin on

½ red chilli, seeds removed

½ cup (125ml) extra virgin olive oil

½ bunch thyme

Sea salt flakes

Black pepper

1kg fresh mussels (optional), scrubbed, rinsed and beards removed

320g fresh Island Pasta spaghetti

Finely grated parmesan, to serve

Line a baking dish with baking paper and spread out the tomatoes, capsicum and chilli pieces, garlic cloves and thyme, then pour over the oil and toss to coat well. Season with sea salt flakes (about 1 ½ - 2 teaspoons) and a good grinding of pepper. Place in a cold oven and turn on to 190°C (170°C fan-forced). Roast for 30 minutes, or until tomatoes have blistered and collapsed, giving the dish a shake after 15 minutes to prevent vegetables sticking to base. Discard the thyme twigs (much of the leaves will have fallen into the roasting juices).

Meanwhile, if adding mussels to the dish, place mussels in a large pot over a medium-high heat, cover with lid and cook for 5 minutes, shaking the pot occasionally until the

mussels open. Set aside to cool a little, then remove the shells, keeping the mussels in a bowl, discarding the shells. Strain the remaining cooking juices through a fine sieve into a bowl or jug to reserve for later.

Bring a large pot of salted water to the boil. While this is happening, transfer the chilli and half of the tomatoes and capsicums into a food processor or blender. Squeeze out the soft garlic flesh from skins into the mix, then blend until a smooth puree forms. Pour this into a large frying pan. Peel away the capsicum skins, if you prefer not to eat, from those remaining and roughly chop the flesh, then add to the sauce along with the remaining tomatoes and half of the left-over roasting juices and oil from the base of the baking dish (Any remaining oil mixture can be stored in a screw-top jar in the fridge for up to 3 days. It makes a delicious base for a salad dressing or brushed over grilled bread for a bruschetta).

Cook the spaghetti in the boiling water for 2 minutes. While the pasta is cooking, place frying pan over a low-medium heat. Stir in the mussels and reserved liquid, if using. Bring to a low simmer, then remove from heat. Lift spaghetti with tongs into the pan along with ¼ cup of the pasta water. Toss to coat spaghetti in the sauce, adding a little more pasta water to thin the sauce as needed.

Serve in warm bowls with a drizzle of the extra roasting oil and a grind of pepper. Pass around grated parmesan to self-serve.

Tip: The pasta packet instructions recommend 3-4 minutes cooking. However, it will continue cooking and absorbing liquid from the sauce, so cook in boiling water for a minute less.

Recipe by Fiona Hammond January 2025