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Penne with peppers & cherry tomatoes
A quick and easy meat-free meal – if time is still short, then try using a jar of ready, char-grilled peppers instead.
Low in saturated fat1 of your 5 a day
Serves4
CourseMain meal
Prepare10 mins
Cook30 mins
Total time40 mins
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.
