This is a quick meal to cook for the family after a busy day at work, and even better, it can be batch-cooked.

By Chloe Dobinson, Lifestyle Reporter

13:35, Mon, Dec 2, 2024 | UPDATED: 13:36, Mon, Dec 2, 2024

pasta

This spaghetti recipe comes from Opies (Image: Opies)

The recipe comes from Opies and is a rich and delicious pasta dish. This dish serves four people, great for a quick family dinner.

Even better cooks can batch cook this food dish and freeze-ahead to create a quick and easy midweek-meal.

As well as using it with pasta, this sauce makes a great pizza topper too and is suitable for vegetarians.

The dish only takes 10 minutes to prepare and a cooking time of 20 minutes.

Cooks can switch the parmesan cheese for an alternative to make this a vegan dish.

Young couple enjoying a lighthearted moment while preparing a meal together in kitchen

The food dish is quick to prepare (Image: Getty)

How to make spaghetti with roasted red pepper sauce:

Ingredients:

  • 25g capers, finely chopped
  • 50g mini silverskin onions, drained and chopped
  • Two red peppers
  • One and a half tbsp olive oil
  • One small garlic clove, crushed
  • 85ml vegetable stock
  • 400g wholewheat spaghetti
  • 50g parmesan cheese
  • Handful of basil leaves, roughly chopped

Teenage kids having fun preparing spaghetti lunch.

The sauce is pretty simple to make (Image: Getty)

Invalid email

We use your sign-up to provide content in ways you've consented to and to improve our understanding of you. This may include adverts from us and 3rd parties based on our understanding. You can unsubscribe at any time. Read our Privacy Policy

Method:

Using a hot grill or naked gas flame, roast the peppers, turning regularly for about 20 minutes until the skin turns back. Remove and place in a bowl and cover with cling film and allow to cool.

Once the skins have charred, put the peppers into a plastic bag as this will make them sweat and the skins will come off more easily.

Heat the oil in a frying pan, add the garlic and capers and cook for two minutes. Stir in the peppers and continue to fry for a further three minutes.

Next, add the vegetable stock, bring to the boil and allow it to reduce a little.

Pour the contents of the pan together with the silverskin onions into a blender and whizz until smooth.

Cook the spaghetti according to pack instructions. Drain and stir in the red pepper sauce. Serve sprinkled with parmesan shavings and a handful of basil leaves.