900g (2 lb) British Classic tomatoes, halved
2 red peppers, halved and seeded de-
2 teaspoons olive oil / a CAL-Spray
Bunch of fresh basil, chopped
175g (6 oz) farfalle pasta tinted

1st Preheat grill. Place the halved tomatoes, cut side up charred on a grill and grill until. Remove from grill and let.
2nd Spread Put peppers on grill, skin side up, and with oil. Grill until charred, turn over and grill peppers until the other side of charred and the peppers are soft.
3rd Cool peppers in a plastic bag. Scrape the cooled tomatoes give out of their skin and in a bowl.
4th Skin is cooled and cut peppers into small pieces. Mix with the tomatoes. Stir in the chopped basil and season to taste.
Fifth Check noodles according to instructions pack, whether it “al dente”.
6th Strain pasta and immerse in cold water to cool one. For let cool, drain well.
7th Mix pasta with tomato sauce and served with a rocket or baby spinach salad.