If you’re looking for a delicious meat-free lunch or supper idea, then this #FridayRecipe could be just the ticket. Roasted peppers in a tomato sauce, piquant with a little sherry vinegar and lifted by the freshness of chopped parsley, served with your favourite pasta – even my super-carnivorous partner thought this was brilliant. It takes about 40 minutes to make but only because the peppers need to oven roast for 30 minutes – it’s pretty quick and easy to make otherwise. Enjoy!
- 2 tablespoons of light olive oil
- 1 banana shallot, peeled and chopped
- 1 teaspoon of garlic paste – peel a large clove and flatten with the blade of a knife with a pinch of sea salt
- 3 long pointed peppers – red or a mixture of yellow and red
- 1 tablespoon of sherry or red wine vinegar
- 1 can of chopped tomatoes
- Sea salt and freshly ground pepper
- Pasta for two people – this can be made with short pasta shapes or linguine. I used Malfada Corta from the Sainsbury’s Taste the Difference range.
- A handful of flat leaf parsley, finely chopped
- Optional: grated Parmesan to serve
- Preheat the oven to 200°C.
- Lay the peppers on a baking tray and roast in the oven for 30 minutes. The skin should blister and the flesh softens. Remove from the oven and allow to cool. Take off the skin – it should peel off really easily – and the seeds. Slice the peppers into strips and reserve the juices.
- Heat the oil in a large sauté pan and gently cook the shallots with the garlic paste for a few minutes. Add the chopped tomatoes and the vinegar. Simmer and allow to reduce. Season to taste with salt and pepper. By the time the pasta is cooked, the sauce should be ready.
- Meanwhile, cook the pasta according to the instructions on the pack – usually about 12 minutes. Once cooked al dente, drain and add to the tomato sauce. Stir in the pepper juices and strips of pepper. Add the parsley at the last minute, serve in warmed bowls and top with a little grated Parmesan. Enjoy!
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