Pasta Puttanesca (our version)

James cooked me a nice pasta dish a few days ago. It it is a vegan version of pasta puttanesca. Did I mention he is a chef?


ingredients:

1 onion, chopped
3 cloves of garlic
2 red chillies, deseeded and finely chopped
2 tins of cherry tomatoes
2 pointed red peppers
1 handfull of pitted kalamata olives
fresh basil
salt and peppers
extra virgin olive oil

Sweat the onion in some olive oil until soft and transluscent. Add garlic and chilli, cook for one minute. Add the tinned tomatoes, season with the salt and pepper and cook gently for 30 minutes. Char the skin of the peppers by roasting over an open flame or under a grill until blackened, put them in a bowl and cover with clingfilm. Leave for 20 minutes and the skin should peel off. Slice in to slivers and add to the sauce together with the olives, roughly chopped.
Once the sauce has cooked for an hour in total add some chopped fresh basil. Serve with pasta. Delicious and very satisfying.