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    Pasta with Roast Tomatoes, Roasted Peppers and Fresh Herbs

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    Pasta with Roast Tomatoes, Roasted Peppers and Fresh Herbs


    • 60g per person, noodles or bought paparadelli
    • 6 medium tomatoes
    • 1 large or two medium red peppers
    • 2 tbsp olive oil
    • Extra olive oil
    • 2 tbsp chopped chives, flat leaf parsley and mint
    • 1 tbsp chilli oil
    • Salt and pepper


    1. Use the thick home make noodles or bought paparadelli. Begin by cutting the tomatoes into ½ inch slices. Seed and slice the peppers. Arrange the prepared vegetables on a non-stick baking sheet and brush with the first 2 tablespoons of oil.
    2. Roast in a hot oven 225°C/gas mark 7 for about 30 minutes, basting from time to time. Remove the pepper slices after about 20 minutes, cool until cold enough to touch then peel away the skins and cut into fine slices.
    3. Continue to cook the tomatoes until they have begun to char slightly.
    4. Bring a large pan of water to the boil and cook the pasta, drain well. Toss the noodles in the chilli oil, salt and pepper, and enough olive oil to lightly coat the pasta.

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    Serving tips

    Tip into a warmed serving dish. Pile the tomatoes, peppers and herbs on top. Toss together just before serving.


    Average user rating

    3 stars