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
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: 35 minutes
- Serves: 4 People
Ingredients
- 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
Method
- 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!