The recipe will make enough for 6 people - alter the quantities depending

on how many people youre cooking for. Alternatively, if youre cooking for
1 or 2 people, you can freeze the rest of the sauce for a later date!

Ingredients:

Sauce

8 tbsp oil (from the sun dried tomato jar)

2 red onions (chopped into small chunks)
2 red peppers (chopped into small chunks)
1 bunch asparagus
1/3 cup sun dried tomatoes
1/3 cup pitted olives
1/4 cup capers
4 cloves garlic (cut into fine slices)
3 cups cherry tomatoes
Pepper to taste
Salt to taste
1 cup tomato sauce
Handful basil leaves

Wholewheat spaghetti (enough for 6 people)

To serve with:

Dairy free parmesan

Basil leaves

Method:

1 Put all the sauce ingredients in a roasting dish & bake them at 200
(392) for 45 minutes (cover the dish with tin foil for the first 30 minutes
& stir the sauce when you take the tin foil of
2 Take the dish out of the oven, stir in the basil
3 Pour the sauce over the cooked wholewheat spaghetti & stir it all
through
4 Serve immediately & garnish with dairy free parmesan & basil leaves