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Penne with peppers and cherry tomatoes
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3 essential Waitrose red peppers, halved and deseeded
350g essential Waitrose penne pasta
250g essential Waitrose cherry tomatoes, halved
1 large garlic clove, crushed
½ tsp fennel seeds
15 mint leaves, torn
2 tbsp extra virgin olive oil
1. 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 clingfilm; leave for 5 minutes, then peel off the skin and cut the flesh into strips. Return the strips to the bowl with any pepper juices.
2. Cook the pasta according to packet instructions. Meanwhile, stir the tomatoes, garlic, fennel and mint into the peppers. Crush the tomatoes lightly with a wooden spoon; season and add the oil.
3. Toss the drained pasta into the red pepper and tomato dressing, with extra olive oil drizzled over, if liked.
Typical values per serving:
This recipe was first published in August 2011.