• 2 large garlic cloves crushed
• 1 Tbsp olive oil
• 2 ready roasted peppers from jar – roughly chopped
• ½ jar passata
• 1 whole chicken or veg jelly stock cube
• salt and pepper

1. Warm crushed garlic in the olive oil on a low heat for one minute then add the peppers.
2. Cook for 2 minutes then add your passata and jelly stock cube.
3. Turn the heat up and wait until it boils, then turn down on a lower heat for 5 minutes.
4. Blend with a hand blender and season to your taste. Keep the pasta water when you boil your pasta.
5. Pour the sauce onto your pasta with a little of the left over water, stir up and finish off with some freshly grated parmesan cheese and basil leaves.

Recipe by Colleen Ramsey (Colleen Ramsey: Bywyd a Bwyd).

Instagram: @colleen_ramsey