Capsicum and Tomato Pasta
- 3 red capsicums, halved and deseeded
- Handful of cherry tomatoes, halved
- 2 garlic cloves
- 2 tbsp olive oil
- Bunch of basil
- 400g orecchiette pasta or similar
- Preheat the oven to 180C. Lay the capsicums on a roasting tin, facing upwards. Lay the tomato halves inside the capsicums, slice the garlic and tuck them in with the tomatoes, then drizzle with oil and season. Bake in the oven for about 30 mins.
- Blend the basil with the 3 tbsp of oil in a food processor with a pinch of salt. Pour this basil dressing over the capsicums, then return to the oven for another 20 mins before removing and setting aside. Cook the pasta until al dente, then tip the pasta into the roasting tin, and stir well to deglaze. Serve the pasta in bowls with the roasted vegetables spooned on top.
1 hr
4 serving