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Penne with roasted red peppers & mozzarella
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4 medium red peppers, halved lengthways and deseeded
2.5 tbsp extra virgin olive oil
2 small cloves garlic, finely grated
2 tbsp nonpareille capers, roughly chopped
2 tbsp raisins or sultanas, roughly chopped
2 tbsp lemon juice
360g De Cecco Penne Rigate
150g ball mozzarella, sliced
Handful basil leaves
1.Preheat the grill to high (about 275oC). Put the peppers, cut-side down, on a foil-lined baking tray. Place under the grill and cook for 10-12 minutes until blackened all over.
2. Put the oil, garlic, capers, fruit and lemon juice in a large mixing bowl. Put the grilled peppers on top and cover the bowl with a plate; set aside for 10 minutes. Meanwhile, cook the pasta according to pack instructions, then drain.
3. Uncover the bowl and lift out the peppers. Carefully peel off and discard the skin, then slice the peppers and return to the bowl. Add the cooked pasta, toss everything together and season. Divide between plates and top with the mozzarella and basil to serve.
You can prepare the sliced pepper, oil and garlic mixture up to 12 hours in advance and chill. Take out of the fridge 20 minutes before you’re ready to serve to allow it to come to room temperature, then simply toss through the hot pasta.
And to drink...
Albert Road Pinot Noir by Savage & Louw, Western Cape, South Africa (75cl) is vibrant and crisp with elegant red cherry fruit.
Typical values per serving:
Per serving 2303kJ
159mg calcium/1 of your 5 a day
This recipe was first published in Thu Jul 01 10:13:27 BST 2021.