Linguine with paprika sauce

Ingredients for 3 servings:

• 3 bell peppers
• 3 m.-large tomato(s)
• 1 garlic clove(s)
• 1 tbsp, heaped parsley
• 1 tbsp basil
• 1 tbsp olive oil
• 250g linguine
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

Wash the peppers and grill at 180 degrees Celsius for 30-40 minutes. Remove the peppers from the oven and peel them; you’ll find they’re very easy to peel. Cut an X into the bottom of the tomatoes and blanch them in boiling water for 20 seconds. Then peel off the skin and dice the flesh. Heat a little olive oil in a pan. Add the diced tomatoes and finely chopped peppers to the pan. Finely chop the garlic clove and add it to the tomatoes. Simmer everything over medium heat for about 2-3 minutes, then puree the tomatoes and peppers with a hand blender. Meanwhile, cook the pasta in plenty of salted water according to the package instructions. Chop the parsley and basil and add them, seasoning with salt and pepper.