If you've never grilled your pasta sauce before, you're missing out on loads of layered flavour. A little bit blistered and beautifully soft, this capsicium, cherry tomato and basil sauce gets a grilling to dial up the sweetness and, best part, it's totally hands-free. We've tossed it with plump ravioli for a veg night hit.
Preheat oven grill to high and bring a saucepan of salted water to the boil. Meanwhile, remove core and seeds from capsicum and discard. Thinly slice capsicum. Peel and thinly slice eschalot. Crush garlic. Pick basil leaves from their stems.
Place capsicum, eschalot, garlic, tomatoes, tomato paste, 20ml (1 tablespoon) olive oil and 20ml (1 tablespoon) red wine vinegar in a roasting dish, season with salt and pepper and mix to coat well. Place under preheated grill for 10–12 minutes, stirring halfway, or until vegetables have blistered and softened. While the sauce is cooking, continue with step 3.
Add ravioli to boiling water and cook for 3 minutes or until tender and warmed through. Drain, reserving 125ml (½ cup) pasta cooking water.
Once pasta sauce is cooked, remove from oven. Use the back of a wooden spoon to squash tomatoes to release juices. Add reserved pasta water and ½ the basil leaves and stir to combine. Add ravioli and stir to coat in sauce.
Place rocket, remaining basil and ½ the parmesan in a bowl. Drizzle with remaining olive oil and vinegar and season well with salt and pepper. Toss to combine.
Divide ravioli between bowls and sprinkle with remaining parmesan. Serve with rocket basil salad.