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Chargrilled capsicum tagliatelle
Chargrilled capsicum tagliatelle
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Indulge in a delicious veggie pasta, combining zucchini with garlic, chili, and sweet capsicum for a burst of fresh flavor.
Ingredients:
  • 1 large red capsicum
  • 1 large yellow capsicum
  • 250g pkt dried tagliatelle egg pasta
  • 1 small brown onion, finely chopped
  • 4 garlic cloves, crushed
  • 1 long fresh red chilli, finely chopped
  • 1 zucchini, finely chopped
  • 160ml (2/3 cup) chopped tomatoes
  • Pinch of caster sugar
  • 82.50 ml fresh basil leaves, torn
  • 20g (1/4 cup) finely grated pecorino
Instructions:
  • Char the capsicums over a medium gas flame or under a hot grill for 12-15 minutes until charred. Place them in a heatproof bowl, cover, and let them sit for 5 minutes to easily peel off the skin. Slice thinly.
  • While the sauce is simmering, cook the pasta in a large saucepan of salted boiling water until al dente. Drain the pasta, remembering to reserve 2 tablespoons of the cooking liquid, and return it to the pan.
  • In a large frying pan over medium heat, heat oil. Cook onion, garlic, and chili, stirring occasionally, for 2 minutes until fragrant. Add zucchini and stir for 3 minutes until tender. Add tomato, capsicum, and sugar. Let it simmer for 5 minutes until slightly thickened. Season to taste.
  • Combine the capsicum mixture, basil, pecorino, and reserved cooking liquid with the pasta. Toss until well mixed.

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