Preheat the oven to 200°C (400°F).

Half the bell pepper and remove stem and seeds.

Place on a baking sheet (cut side down) lined with parchment paper and roast for 20 minutes, or until the skin starts to brown.

Transfer to a bowl and cover with a plate.

Let cool completely.

Peel off the skin and place the peppers in a blender.

Add tomatoes and purée.

Heat oil in a pan and fry garlic and tomato for about a minute. Make sure the garlic doesn't start to brown.

Add puréed peppers and tomatoes.

Cook for 2-3 minutes.

Season with salt and pepper.

Set aside.

In a large pot, bring 2-3 litres of salt water to a boil.

Add pasta and edamame and cook according to pasta package directions.

Drain the pasta and mix with the sauce.

Serve immediately.