This balsamic pepper pasta recipe is the third 'frying pan pasta' i've made from Jamie Oliver's One: Simple One-Pan Wonders recipe book. It's cooked in a frying pan, serves 1 person, uses fresh lasagne sheets that are cut into the appropriate shape for the recipe...and is ready in under 30 minutes!
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The end result is tagliatelle shaped pasta with strips of roasted red peppers coated in a beautifully flavoured rich tomato sauce that has a lovely warmth from the chilli and a hum of balsamic vinegar...it's perfectly balanced and moreish!
Tip
- This balsamic pepper pasta recipe can easily be adapted if you’re cooking for more people.
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Ingredients
- a drizzle of olive oil
- 1 clove garlic, finely sliced
- 0.5 red chilli, finely sliced
- 1 sprig basil – stalk finely sliced and leaves torn and kept separate
- 2 large jarred roasted red peppers, cut lengthways into 1 cm strips
- 200ml passata
- 125g fresh lasagne sheets, cut lengthways into 1cm strips
- 300ml boiled water
- 10g parmesan cheese, grated
- thick balsamic vinegar
- salt and freshly ground black pepper
- extra virgin olive oil, to garnish (optional)
Instructions
- Put a 28cm frying pan on a high heat. Once hot, pour a little drizzle of olive oil into the pan, add the garlic, chilli and basil stalk and cook for about 2 minutes until the garlic is lightly golden.
- Stir in the peppers and cook for 1 minute, followed by the passata. Scatter in the pasta, then carefully pour in enough boiling kettle water to just cover the pasta – about 300ml. Let it bubble away for 4 minutes, or until the pasta has absorbed most of the water and you’ve got a nice sauce, stirring regularly and loosening with an extra splash of water, if needed.
- Turn the heat off, add the torn basil leaves and stir in the parmesan and a good drizzle of balsamic, then season to perfection. Finish with a kiss of extra virgin olive oil, if you like.
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Balsamic Pepper Pasta
Ingredients
- a drizzle of olive oil
- 1 clove garlic finely sliced
- 0.5 red chilli finely sliced
- 1 sprig basil – stalk finely sliced and leaves torn and kept separate
- 2 large jarred roasted red peppers cut lengthways into 1 cm strips
- 200ml passata
- 125g fresh lasagne sheets cut lengthways into 1cm strips
- 300ml boiled water
- 10g parmesan cheese grated
- thick balsamic vinegar
- salt and freshly ground black pepper
- extra virgin olive oil to garnish (optional)
Instructions
- Put a 28cm frying pan on a high heat. Once hot, pour a little drizzle of olive oil into the pan, add the garlic, chilli and basil stalk and cook for about 2 minutes until the garlic is lightly golden.
- Stir in the peppers and cook for 1 minute, followed by the passata. Scatter in the pasta, then carefully pour in enough boiling kettle water to just cover the pasta – about 300ml. Let it bubble away for 4 minutes, or until the pasta has absorbed most of the water and you’ve got a nice sauce, stirring regularly and loosening with an extra splash of water, if needed.
- Turn the heat off, add the torn basil leaves and stir in the parmesan and a good drizzle of balsamic, then season to perfection. Finish with a kiss of extra virgin olive oil, if you like.
Notes
- This balsamic pepper pasta recipe can easily be adapted if you’re cooking for more people.
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