Spicy Tomato & Red Pepper Spelt Pasta



  • 500g sweet vine tomatoes, sliced in half
  • 300g cherry tomatoes, slices in half
  • 200g canned roasted red peppers, drained
  • 3 garlic cloves, peeled
  • 1 tbsp dried mixed herbs
  • 2 tsp smoked paprika
  • 1 tsp sugar
  • 1 - 2 tsp chilli flakes, dependent on heat
  • Sea salt & cracked black pepper
  • 1 tbsp rapeseed oil, plus extra for frying
  • 350g Sharpham Park Wholegrain Casarecce Pasta
  • 1 red onion, finely diced
  • 2 tbsp sweet chilli sauce



  1. Preheat the oven to 200C/180C fan/ gas 6. Place the sliced vine tomatoes and 200g cherry tomatoes on a large baking tray. Roughly chop the roasted red pepper and add to the baking tray along with the garlic.
  2. Sprinkle over the mixed herbs, paprika, sugar, chilli flakes, seasoning and oil. Mix all the ingredients together so the tomatoes are coated in the oil and spices. Roast for 20 minutes until the tomatoes start to break down and begin to caramelise.
  3. Once the tomatoes are roasted, place your pasta in salted boiling water and cook according to packet instructions.
  4. In a large pan, heat a little oil and gently fry the onion for 4 - 5 minutes. Once softened, spoon in the roasted tomatoes and pepper along with all the cooking juices. Pour in the sweet chilli sauce and add a generous pinch of salt.
  5. Take the pan off the heat and carefully blitz to create a semi-smooth sauce. Add 2 - 3 tbsp pasta water and blitz again until smooth. Season again if required.
  6. Drain the pasta and tip into the tomato sauce. Add the remaining cherry tomatoes and gently stir the pasta into the sauce until completely coated.
  7. Serve immediately with a little rocket garnish.

Organic Spelt Wholegrain Pasta

10th December 2019

Back to recipes