Fire Roasted Capsicum Puttanesca

Prep time: 15 minutes

Cook time: 20 minutes

Serves: 4 People

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!

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  • 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


  • 1)

    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.

  • 2)

    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.

  • 3)

    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.

  • 4)

    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.

  • 5)

    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.

  • 6)

    Dig in and enjoy!

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