Pasta with Pepper Relish recipe | Delia Smith

Ingredients

• 1 lb (450 g) rigatoni or spaghetti
• 1 lb (450 g) mixed red and yellow peppers (about 3 peppers in total), quartered, deseeded and cut into ¼ inch (5 mm) strips
• 1 rounded teaspoon cumin seeds, lightly crushed
• 1 dessertspoon olive oil
• 5 cloves garlic, chopped
• 2 medium-sized red chillies, deseeded and chopped
• 4 medium-sized ripe tomatoes skinned and roughly chopped (see the Cookery School Video on this page )
• 2 tablespoons sun-dried tomato paste
• 4 sprigs fresh basil, to garnish
• salt and freshly milled black pepper