I often have bell peppers hanging around, so unless I’m using in a specific recipe, I roast them in oil, herbs and seasonings and keep a bowl in the fridge for a few days. So useful as a side, in pitta, on toast or, as with this dish, in pasta. Convenient and tasty, perfect for warm summer days.
I sometimes add tomatoes and courgettes as it’s one of those dishes where you use what is available.
This particular meal happened on a Monday evening when I wasn’t sure what I fancied for dinner but this hit the spot!
Also, a tempting vegan meal if you omit the parmesan or substitute it with vegan hard cheese.
Extremely easy to make in a caravan, using only two pans, but you will need time to roast the peppers (unless already roasted).
Portions: 2
Prep and Cook Time: Around 1 hour (if roasting peppers) 30 minutes (if peppers are cooked)
Cookware: Large foil-covered roasting tray and a large pasta saucepan
Oven: 200C / Gas 6
- 3 – 4 bell peppers – cut into slim strips
- 200g tomatoes – whole if cherry or halved if larger (if you have some to use up)
- 1 courgette – (optional) cut into semi-circles
- 1 large red onion – cut into strips
- oil
- salt
- woody herbs of choice (rosemary, thyme)
- 200g pappardelle (I love the Garofalo wholewheat pasta)
- 2 – 3 garlic cloves – finely chopped
- 1/2 tsp chilli flakes (medium heat)
- 1/2 tin chopped tomatoes
- olive oil and salt
- basil / flat-leafed parsley
- 40g parmesan – grated (or vegan alternative)
Method
Heat oven to 200C / Gas 6 and place pepper strips and onion (tomatoes and courgettes, if using) onto the foiled tray. Drizzle with oil and sprinkle with salt and herbs. Pop into the oven for 30 – 40 minutes until soft and slightly charred, then put aside.
When the peppers are roasted, cook the pappardelle, as per instructions, until al dente (10 minutes for mine).
Once the pasta is cooked, drain and remember to reserve half a glass of pasta cooking water.
Pour 1 generous tbsp of oil into the large pasta pan, warm and gently sauté the garlic. Do not burn! After 2 minutes, add the chopped tomatoes and chilli flakes, stir well for 2 minutes.
Over a low heat, add a splash of pasta water and a sprinkle of salt to the sauce then stir in the pepper mix followed by the pappardelle. Combine well with pasta spoons / forks, gently warming, add another splash of pasta water if needed. This helps to emulsify the sauce and enables it to stick to each pasta strand. Season to taste and throw in some torn basil or parsley.
Serve
Spoon this delicious pasta into warmed bowls, make sure to distribute all the veggies. Sprinkle with parmesan and dive in!
Enjoy!
Anchovies added at the tomato sauce stage will take this recipe to another level!
