I am really happy to be posting this, as it’s really delicious and I feel safe having the recipe here as I will never lose it or forget about it. It’s one of the simplest pasta dishes there could possibly be and meat lovers – add pancetta or some other meaty morsel, it will also work really well.
Let’s get down to business, as it really doesn’t need any ‘fluffing up’, get the best quality ingredients you can lay your hands on, as they will really shine in this dish. It’s also great cold and perfect to bring to a BBQ or packed lunches.
Ingredients Serves 2 hungry people or 4 peckish…
- 1 red, 1 orange and 1 yellow pepper (the longer sweeter ones, if you can get them)
- 2 punnets of cherry tomatoes, sliced in halves
- 4 cloves of garlic, sliced thinly
- 8 tbsp olive oil
- 1 large bunch of basil
- Enough pasta for people eating (about 200g per person) Orecchiette is good with this sauce
Heat oven to 180°C. Remove the insides and seeds from the peppers and slice each one in to about 4 or 6 pieces and lay skin side down in a baking dish (it needs to have highish edges, so not a tray).
Place your cherry tomatoes cut side up in the boats and around the peppers as well as your garlic.
Season well and pour a good glug of oil over the tomatoes and peppers (about 4 tbsp of oil) and put into the warm oven for 30 minutes.
In the meantime, blend ¾ of the basil with 4 tbsp of oil and a pinch of salt.
After 30 minutes, the peppers should have softened. Remove from oven and pour over ¾ of the basil oil before returning to the oven for another 20 minutes.
Bring a large pan of salted water to a rolling boil and cook pasta according to packet instructions or until al dente.
When the peppers are done, they should be wrinkled and slightly browned and charred around the edges. Drain your pasta and mix in with the peppers, tomatoes and basil oil. Mix in the rest of your fresh basil.
Serve immediately and drizzle over a little more basil oil, if you fancy. Voila!
and more pictures….
just a few more…………………