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
Method
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!
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The Travelling Pantry 
Rally looking forward to making this! delish!
This looks wonderful, and I really get blogging recipes so you don’t forget them, especially those ones where you scribble the tweaks on a scrap of paper and are terrified of losing the paper and never being able to recreate it!
I actually have a bottle of basil infused olive oil – do you think that would work instead?
Yes, one day if we have kids…nice for them too, to look back on what mum & dad used to cook (probably some of it will seem quite outdated). You could use it but possibly a waste, as you need quite a lot. The fresh basil infuses whilst it cooks anyway, so maybe save your special oil for a drizzle over things just before eating. It’s something I’d like to do this summer, make my own infused oils.
Damn fine goods right there! 🙂
Haha, thanks!
This looks amazing–such a beautiful end of summer meal. If only I could get my husband excited about peppers!
Go on, give this recipe a go, they are so sweet when roasted-you might even convert him!
Gorgeous photos! Love the idea of roasting the peppers with all of the other delicious ingredients…the flavors must reach palate pleasing perfection. 🙂 I’ll be giving this a try…and soon…it sounds perfect for all of the peppers and cherry tomatoes remaining in my garden. Thank you!
Lucky you to have home grown ingredients, yes the flavours do really gel well…..if they were people…maybe they’d be best friends! Enjoy….
Basil oil… Drool. This looks amazing!!!
What a gorgeous recipe! Cant wait to try it out!
Great looking dish and beautifully photographed. Thanks
That looks delicious!
Gorgeous!
orechiette is probably by favourite pasta- mine’s usually the sicilian way with broccoli, anchovies and ricotta, but I’m going to have to give this one a go sometime too! x x