Chargrilled capsicum tagliatelle
1 large red capsicum 1 large yellow capsicum 250g pkt dried tagliatelle egg pasta 2 tablespoons olive oil 1 small brown onion, finely chopped 4 garlic cloves, crushed 1 long fresh red chilli, finely chopped 1 zucchini, finely chopped 160ml Ardmona Rich & Thick Finely Chopped Tomatoes Pinch of caster sugar 1/3 cup fresh basil leaves, torn 20g finely grated pecorino
1. Cook capsicums over a medium gas flame or under a hot grill, turning, for 1215 minutes or until charred. Transfer to a heatproof bowl. Cover and stand for 5 minutes to lift the skin. Peel. Thinly slice. 2. Meanwhile, cook pasta in a large saucepan of salted boiling water until al dente. Drain, reserving 2 tablespoons liquid. Return pasta to pan. 3. Heat oil in a large frying pan over medium heat. Cook onion, garlic and chilli, stirring, for 2 minutes or until aromatic. Add zucchini. Stir for 3 minutes or until soft. Add tomato, combined capsicum and sugar. Simmer for 5 minutes or until it thickens slightly. Season. 4. Add the capsicum mixture, basil, pecorino and reserved cooking liquid to the pasta. Toss to combine.