Fill a stockpot with water, add a generous pinch of salt, cover and bring to boil.
Add pasta to the boiling water and cook according to instructions on the packet. Drain, saving some of the starchy water for the sauce. Set aside.
Whilst the pasta is cooking, prepare the sauce: In a large frying pan or skillet, add 3tbsp of olive oil and set the heat to medium-high. When the oil is hot, add onion and saute for about 3-5mins or until soft and glossy. Add garlic and fry for 2 more minutes.
Add chopped tomatoes. Season with oregano, basil and parsley. Leave to simmer for 5 minutes.
Cut the roasted peppers into smaller chunks. Add to the sauce. Toss and cook for 5 more minutes. Taste and season with salt and black pepper if needed.
Stir in the cooked pasta. Toss everything together. Add some of the starchy water from the pasta. Cook for 1-2minutes.
Sprinkle with crumbles of light buffalo mozzarella. Add a drizzle of chili-infused or olive oil. Decorate with freshly chopped parsley and serve immediately.
Notes
Possible ingredient swaps:
jarred roasted peppers for 4 bell peppers (this adds on 30mins to the total cooking time)
Red, yellow and/or orange bell peppers are best for this purpose. Preheat the oven to 200C/180C fan.
Wash the peppers, remove the seeds and cut them into inch-wide chunks.
Place on a baking tray, drizzle lightly with olive oil and place in the preheated oven for 30 mins. Take out and add to cooking later.
1x400g can chopped tomatoes for 6-8 fresh salad tomatoes (chopped)
dried herbs for fresh herbs
any type and shape of pasta will go well with the sauce
light buffalo mozzarella for vegan stretchy cheese alternative