Roasted Vegetable Sauce

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

In the meantime, bring a large pot of water to a boil, generously salt it, and cook the spaghetti until al dente.

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