CHILLI AND ROAST PEPPER PASTA
Prep time 10 mins Cooking time 10 mins Serves 4
3 tbsp olive oil 1/2 red onion, finely chopped 2 green chillies, chopped 4 anchovy fillets 200g cherry tomatoes 2 tsp capers, drained 1 cup vegetable stock 10g flatleaf parsley, chopped 5 red peppers, roasted, peeled and cut into strips 400g tagliatelle, cooked Parmesan, grated, to serve METHOD
1 Heat the oil in a pan and cook the onion, chillies and anchovies until the onion is golden brown. Add the tomatoes, capers and stock. Cook for another 5 minutes.
2 Season with salt and freshly ground pepper. Add the parsley and peppers, stir well and simmer for 2 minutes.
3 When ready to serve, add the pasta to the warm sauce and scatter with Parmesan.