The vibrant red bell pepper adds color and a hint of sweetness to the sauce.
The tomato contributes to the tangy undertones of the sauce, creating a harmonious balance with other ingredients.
Cool and peel the veggies, removing the charred skin.
Deseed the bell pepper and grind it with tomatoes, cashews, and fresh basil into a smooth paste.
Boil the pasta according to package instructions.
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In a pan, add butter, olive oil, chilli flakes, and oregano.
Cook for a few seconds to infuse the flavors.