Roasted Vegetable Sauce

Preheat oven to 180 °C. Halve the bell peppers, remove seeds, and place them on a baking sheet with the cherry tomatoes and coarsely chopped onion. Cut off the top of the garlic bulb and add it to the sheet. Drizzle everything with olive oil, season with salt and pepper, and bake for 40 minutes until the vegetables are soft and roasted.

Meanwhile, bring a large pot of water to a boil, season generously with salt, and cook the spaghetti al dente.

Let the roasted vegetables cool slightly. Then squeeze out the garlic – use a paper towel if needed.