Fill a large pot, in which you will cook the spaghetti, about 2/3 full of water. Bring the water to a boil over high heat while you make the sauce.

Core the tomatoes and cut them into big wedges. Place in a food processor and blend until the tomato mixture is smooth. If there are a few small chunky pieces left that you can’t get to blend it’s fine

Seed the green pepper and chop it into big pieces. Place in the food processor and blend until smooth.

Peel the garlic cloves and roughly chop them. Place in the food processor. Add the red pepper paste to the mixture and blend until everything is combined.

When the water is boiling, add 2 tsp of salt to the pot and the pasta. If the spaghetti doesn’t fit in the pot, wait 30 seconds and then push them into the water with a wooden spoon. Stir the spaghetti occasionally as they boil.

Cook the spaghetti for 1 minute less than is indicated on the package as they will continue to cook with the heat from the sauce later on.

While the spaghetti is cooking, finish making the sauce. Put the butter and oil in a medium-sized saucepan and cook over low heat until the butter is melted.

Add the spices, seasoning and the sauce from the food processor.  Bring to a boil, then let the sauce simmer for 5 min.

When the spaghetti is ready (still a bit firm in the center) drain, reserving a mugful of the cooking water.

Add the drained spaghetti to the saucepan and toss until the sauce coats the pasta perfectly. If it looks a bit dry you can loosen the sauce with some of the reserved cooking water.

If you want your pepper spaghetti to be extra flavorful, serve this pasta still warm but not hot AND even if pasta & plain yogurt seems like a weird combination to you, do try it, it’s hea-ven with this sauce.