My sweet bell pepper pasta

Summer is the season of fresh vegetables: colourful, crisp, energy giving, cheerful, healthy and refreshing. Do yourself a favour and make the most extensive possible use of this natural abundance in your cooking! So make space for aubergines, courgettes, onions, sweet peppers of all kinds and of all colours, and for all the wonderful, tempting and tasty dishes: stuffed vegetable rolls, vegetables cooked in the oven, au gratin, sautéed, or used as the main ingredient of lovely risotto or pasta. There are innumerable vegetable recipes: some include meat and some don’t - to the delight of our vegetarian friends! Today we are at the height of the sweet bell pepper season, which bring joy, colour and health to our cookery. Today’s recipe is for spaghetti with bell pepper sauce, tasty, colourful and made even more delicious by the delicately aromatic flavour of the red onion.

Cut the peppers into slices and remove their seeds. Put the peppers in a baking dish, season with salt and pour over some olive oil, then put them in the oven at 220°C for 40 minutes. Cut the red onion into thin wedges. Fry the onion in a pan, caramelising it with the sugar, salt and a dash of white wine. Peel the peppers after they have finished cooking in the oven, then cut them into small pieces. Put the pasta on to boil. Fry the pine nuts in a pan with the remaining oil from the onions. Warm through the pieces of sweet pepper together with the pine nuts, raisins, and salt. Serve the spaghetti mixed with the sauce and decorated with three segments of cooked onion.