Tuesday, 22 March 2011

Springtime Pasta

I made this when I was craving something fresh-tasting and reasonably healthy; it is incredibly straightforward - just roasted peppers, onions in a tomato sauce and topped with kalamata olives and fresh chopped parsley. I always uses fusilli but of course this would be great with spagetti or whatever really...


3x fresh peppers (for colour I love the orange, red and yellow ones - green peppers tend to be bitter)
1 x red onion
1 x tin of chopped tomatoes: preferably a good brand as this is such a frugal dish anyway
500g fusilli pasta (enough for three people in this case - one must allow enough for a proper gorge!)
A generous scattering of kalamata olives
Likewise fresh parsley
A dash of dried oregano
Likewise Lea and Perrins
Salt and pepper
GOOD olive oil to grill peppers and fry onion in

To prepare and cook:

Put three or four peppers on a tray with a generous amount of olive oil and place under the grill until the skins are charred enough to remove; slice into chunky slithers and put to one side. Slowly fry an onion before adding a tin of chopped tomatoes, followed by the peppers. Season with a good shake of dried oregano, sea salt and pepper. Reduce the sauce until it has thickened - add the olives and a swish of lea and perrins worchestire sauce, and finally throw on the parsley. When the pasta has cooked, drain and throw it into the sauce pan, before mixing it together; and voila!

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