Red Capsicum And Tomato Pasta Sauce

I am submitting this recipe Red Capsicum And Tomato Pasta Sauce to Presto Pasta Nights, which is being hosted this week by Simona of Briciole

I am 5’7″ (1.68m) and have been this tall since I was 13. At 13 I weighed 49kg and maintained this weight throughout high school and into my twenties. As my then unknown intolerance to sucrose became worse my weight dropped to 44kg. I then went through a stage of weighing between 52 and 44 while the doctors and naturopaths tried to figure out what was wrong with me. As soon as my blood sugar levels stabilized so did my weight. I gained a bit when I gave up smoking and lost a bit when Dave moved to Gordons Bay before I did. But then after the move and a wedding, I was a happy 54kg. Content and lax, this winter has been a shocker. Despite losing weight in France I am now close to the chubbiest I have ever been, and I know I am not fat! But I don’t feel comfortable and so it is diet time for me. My new routine is my resolution for 2012! It has been going on for two months already. I will gym everyday I can and I will start with small steps – 20 minutes of cycling until I’m back to 1 hour of training a day. I will walk more and I will pay attention to my treats. No more milky coffees, no more sandwiches and no cake. I’ll go back to being good for 5 days and letting go on the weekends. I need to be fit and feel better before we leave on our annual holiday. At the same time I am doing my own ‘no red wine and no cheese diet’, Dave is on a restricted carbohydrate diet. For both of us, the diet is working and it is not hard work. We have both lost weight and feel great. But, with no pasta and no potatoes 5 days a week, each pasta dish has to be something special. I can promise, this one is.

Red Capsicum And Tomato Pasta Sauce
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Red Tomato and Capsicum Pasta Sauce

Recipe Category: Italian
All Rights Reserved: An original recipe from Lavender and Lime


  • 2 red capsicums cut in half and deseeded
  • 15 mls olive oil plus more for drizzling
  • 12 baby tomatoes cut in half
  • 1 shallot sliced
  • 1 clove garlic sliced
  • salt and freshly ground black pepper to season
  • 125 mls stock
  • Pinch of cayenne pepper
  • 15 mls tomato paste


  • preheat the oven to 180° Celsius
  • place the capsicums into an ovenproof dish, skin side up
  • drizzle with olive oil and place in the oven for 30 minutes
  • remove and place them into a bowl and cover with Clingfilm
  • place the tomatoes into the same dish and cook in the oven for 5 minutes
  • heat the olive oil in a pot and gently sauté the shallot and garlic until soft
  • remove the skins from the capsicums and slice
  • add to the pot, together with the tomatoes and any juices
  • season and add the stock, cayenne and tomato paste
  • bring to the boil and blend until semi smooth

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