Roasted Capsicum Pasta
This Roasted Capsicum Pasta utilises a jar of chargrilled peppers, meaning you can whip up the sauce in the time it takes for the pasta to cook! A quick and easy but incredibly delicious dish, one that is easily customisable and can be enjoyed hot or cold.
Servings: 2 serves
Ingredients
- 160 g short pasta fusilli, rigatoni or orecchiette
- 20 mL olive oil
- 1 shallot diced
- 1 clove garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon chilli flakes
- 280 g jarred roasted red peppers/chargrilled capsicums drained
- 62.5 mL cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- Stracciatella to garnish
- Fresh basil leaves to garnish
Instructions
- Bring a saucepan of water to the boil and add pasta. Cook according to package instructions until al dente. Drain pasta, reserving about one third of a cup of starchy pasta water.
- Meanwhile, prepare sauce: Heat olive oil in a pan over medium heat. Sauté shallot and garlic for 2-3 minutes until fragrant. Add oregano and chilli flakes and cook for a further minute.
- Add shallots and garlic to the jug of a blender along with drained jarred peppers, cream, salt and pepper. Blend until silky smooth.
- Return sauce to pan, keeping heat low. Add cooked pasta and reserved pasta water. Stir well to combine.
- Divide pasta among two dishes. Top with stracciatella, basil leaves and extra black pepper to serve.