The recipe comes from Opies and is a rich and delicious pasta dish. This dish serves four people, great for a quick family dinner.

Even better cooks can batch cook this food dish and freeze-ahead to create a quick and easy midweek-meal.

As well as using it with pasta, this sauce makes a great pizza topper too and is suitable for vegetarians.

The dish only takes 10 minutes to prepare and a cooking time of 20 minutes.

Cooks can switch the parmesan cheese for an alternative to make this a vegan dish.

Method:

Using a hot grill or naked gas flame, roast the peppers, turning regularly for about 20 minutes until the skin turns back. Remove and place in a bowl and cover with cling film and allow to cool.

Once the skins have charred, put the peppers into a plastic bag as this will make them sweat and the skins will come off more easily.

Heat the oil in a frying pan, add the garlic and capers and cook for two minutes. Stir in the peppers and continue to fry for a further three minutes.

Next, add the vegetable stock, bring to the boil and allow it to reduce a little.

Pour the contents of the pan together with the silverskin onions into a blender and whizz until smooth.

Cook the spaghetti according to pack instructions. Drain and stir in the red pepper sauce. Serve sprinkled with parmesan shavings and a handful of basil leaves.