Roasted Tomato and Chilli Pasta with Parsley Salad

250g roma tomatoes, halved
250 g cherry tomatoes
2 garlic cloves
1 long red chilli
100m extra virgin olive oil
2 roasted red capsicums (buy pre-roasted)
1/2 tsp smoked paprika
1 tsp caster sugar
1tbsp red wine vinegar
400g spaghetti
2 cups flat-leaf parsley leaves
50g shaved parmesan
1 tbsp lemon juice

Preheat oven to 170 C.

Spread the tomatoes, garlic and chilli on a baking tray, drizzle with 1 tablespoon of oil and season with salt and pepper. Roast for 8 minutes, then remove the cherry tomatoes and reserve to use for a garnish. Roast eh remaining tomatoes, garlic and chilli for a further 5 minutes.

Cool slightly, then peel the roma tomatoes and place in a blender with the garlic and chilli (remove the seeds if you don't want the sauce to be hot). Blend with the capsicum, paprika, sugar and vinegar, then season. With the motor running, slowly add 2 tablespoons of oil and blend until combined and smooth.

Cook the pasta in a large pan of boiling salted water then drain. Warm through the sauce in the same pan, then return the pasta to the pan and toss to coat well.

Place the parsley and parmesan in a bowl with the lemon juice and remaining 2 tablespoons of oil. Season with salt and pepper and toss gently to combine. Divide the pasta among serving bowls and top with the cherry tomatoes and some of the parsley salad.

Serves 4, delicious 5 Nights a Week by Valli Little.