Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
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.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,730kJ/ 411kcals
Fat
9.9g
Saturated Fat
2.4g
Carbohydrates
65g
Sugars
8.5g
Fibre
5.8g
Protein
12g
Salt
0.1g
Shop this recipe
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot