Pasta with Roasted Peppers and Chiles
Add a little spice to your pasta with roasted peppers and chiles.
Prep Time: 10M
Cooking Time: 25M
Serves: Serves 4
- 6 small red bell peppers
- 3 tbsp olive oil
- 2 garlic cloves, finely chopped
- 1 fresh red jalapeño chile pepper, seeded and finely chopped
- 1 fresh green jalapeño chile pepper, seeded and finely chopped
- pinch of dried oregano
- few sprigs of fresh thyme (leaves only)
- 12oz (350g) dried penne
- 1/4 cup finely grated Pecorino cheese
- hot chili oil, for serving
- sea salt and freshly ground black pepper
- Preheat the oven to 400°F (200°C). Generously coat the bell peppers with 2 tablespoons of the oil. Place them in a shallow roasting pan and roast for 15 minutes or until soft and charred. Remove from the oven, seal in a plastic or paper bag and set aside to cool.
- Place the remaining 1 tablespoon of oil in a frying pan, add the garlic and chiles, and cook for a few minutes over low heat, without browning. Stir in the oregano and thyme.
- Remove the peppers from the bag and, using your hands, rub away the skins. Cut the peppers and discard the seeds and white membranes. Cut the flesh into strips, then add to the frying pan. Season and leave to stand.
- Cook the pasta as the package directs. Drain, saving a small amount of the cooking water. Return the pasta to the pot and toss with the reserved cooking water. Scrape in the pepper mixture, add the Pecorino, and toss well. Drizzle with chili oil and serve.
- Use roasted pumpkin or any mix of roasted vegetables instead of the peppers.
- Seal the roasted peppers in a bag-the steam loosens the skins, making them easier to peel.
Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
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