Preparation time: 10 minutes
Cooking time: 15 minutes
16 shallots, peeled and halved
2 large red peppers, cored, deseeded and finely sliced
1 tbsp olive oil
1 tub ready-made chilli and tomato red pesto or similar
handful of fresh torn basil, to serve
1. Place the shallots and peppers int a frying pan with the olive oil, cook over a gentle heat until softened and cooked.
2. Cook the spaghetti according to pack directions, drain and stir in the pesto sauce, shallots and pepper, season to taste.
3. Serve in bowls sprinkled with the basil.
Recipe courtesy of www.ukshallot.com