A quick and easy meat-free meal - if time is still short, then try using a jar of ready, char-grilled peppers instead

Penne with peppers & cherry tomatoes

Name: Penne with peppers & cherry tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 3 Essential Red Peppers, halved and deseeded; 2 tbsp extra virgin olive oil, plus extra for drizzling; 350 g Essential Penne, or other medium pasta shape; 250 g cherry vine tomatoes, halved; 1 large clove garlic, crushed; ½ tsp fennel seeds (optional); 15 mint or basil leaves, torn; Essential Parmigiano Reggiano, grated, to serve

A quick and easy meat-free meal – if time is still short, then try using a jar of ready, char-grilled peppers instead.

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Low in saturated fat1 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook30 mins
Total time40 mins

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Ingredients

3 Essential Red Peppers, halved and deseeded
2 tbsp extra virgin olive oil, plus extra for drizzling
350g Essential Penne, or other medium pasta shape
250g cherry vine tomatoes, halved
1 large clove garlic, crushed
½ tsp fennel seeds (optional)
15 mint or basil leaves, torn
Essential Parmigiano Reggiano, grated, to serve

Method

Grill the peppers, skin-side up, on a lightly oiled baking sheet for about 12 minutes, or until the skins have turned black. Put the peppers into a bowl and cover with a plate. Leave for 5 minutes, then peel off and discard the skins. Cut the flesh into strips. Return the strips to the bowl with any pepper juices.
Cook the pasta according to pack instructions. Meanwhile, stir the tomatoes, garlic, fennel (if using) and mint or basil into the peppers. Crush the tomatoes lightly with a wooden spoon, then season and add the oil.
Toss the drained pasta into the red pepper and tomato dressing. Serve topped with a drizzle of extra oil, the grated cheese and black pepper.