CHILLI AND ROAST PEP­PER PASTA

Friday - - RECIPE CARDS -

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.

Newspapers in English

Newspapers from UAE

© PressReader. All rights reserved.