Balsamic Pepper Pasta
Tagliatelle pasta with strips of roasted red peppers coated in a beautifully flavoured rich tomato sauce.
Equipment
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 ml (7.5 oz) passata
- 125g g (4.4 oz) fresh lasagne sheets cut lengthways into 1cm strips
- 300ml ml (1 ⅓ cups) boiled water
- 10g g (0.4 oz) 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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Nutrition
Calories: 547kcal | Carbohydrates: 94g | Protein: 22g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 98mg | Sodium: 1323mg | Potassium: 1365mg | Fiber: 5g | Sugar: 12g | Vitamin A: 1919IU | Vitamin C: 90mg | Calcium: 228mg | Iron: 9mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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