We’re cooking ‘Fire Roasted Capsicum Puttanesca’ using @sanremopasta Egg Tagliatelle for dinner this Mother’s Day to spoil Soph. This dish is quick, easy and simply delicious! My face says it all at the end of the reel, – I love this pasta!
Fire Roasted Capsicum Puttanesca
Prep time: 15 minutes
Cook time: 20 minutes
Serves: 4 People
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: 35 minutes
- Serves: 4 People
- 500 g San Remo Egg Tagliatelle
- 2 Capsicums
- 1 Brown onion
- 3 cloves Garlic
- 1 Fresh chilli
- 10 Kalamata olives
- 2 heaped tbsp Baby capers
- 1 handful Fresh flat leaf parsley
- 1 handful Fresh basil
- 800 g Tins finely chopped tomatoes
- Olive oil
- Parmigiano Reggiano
- Salt & pepper
Start by turning gas stove to a high heat then sit your capsicums in the flames until they blister and rotate until all sides are charred. This should take approx. 10 mins. If you don’t have a gas stove, you can use a BBQ or in a super-hot oven.
Next finely slice one brown onion, three cloves of garlic, one red chilli, ten pitted kalamata olives, two heaped tablespoons of capers, a handful of flat leaf parsley & basil ready for the sauce.
Add 50ml of olive oil to a hot pan then sweat the onion for 10 mins. Next add the garlic, chilli, capsicums, two tins of tomatoes, olives, capers & herbs. Simmer on low for 10 mins.
While your sauce is simmering, cook your San Remo Egg Tagliatelle in boiling salted water for 10 mins. Remove pasta from water and add it to the puttanesca sauce.
Mix the sauce through the pasta then plate it up with a drizzle of olive oil, crack of black pepper and a shaving of Parmigiano Reggiano.
Dig in and enjoy!