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Slice the peppers in half and remove the seeds. Rub with olive oil and roast in the oven for 30mins at 220C. Remove from the oven and peel off the blackened skin as soon as they are cool enough to handle. Set aside. 

Slice the San Marzano tomatoes and roughly chop the garlic and shallot. Transfer to an ovenproof dish and drizzle with olive oil, sea salt and black pepper. Roast in the oven for 20mins at 200C.

Transfer tomatoes, garlic, shallot, peppers and a handfull of fresh basil to a blender and mix until smooth. Season with sea salt and pepper. 

Cook the pasta al dente. Mix well with the sauce and serve with fresh basil. 

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Serves 4

Vegan, dairy-free

600g San Marzano tomatoes

2 red peppers

3 garlic cloves

1 shallot

olive oil or rapeseed oil

sea salt & black pepper

300g pasta 

fresh basil 

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