Char­grilled cap­sicum tagli­atelle

Malta Independent - - CROSSWORD & FUN -


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.

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