Roast capsicum and olive oil pasta

Freshly roasted capsicums blended into a sauce with toasted pine nuts, olive oil and garlic for a really fresh pasta dish.

Credit: Adam Liaw

• serves

  4

• prep

  20 minutes

• cook

  30 minutes

• difficulty

  Easy

Ingredients

• 1 kg red capsicums, quartered and seeded
• 125 ml (½ cup) extra-virgin olive oil, plus extra to drizzle
• 100 g pine nuts
• 50 g parmesan cheese, grated
• ½ red onion, sliced
• 2 garlic cloves, chopped
• 2 tbsp red wine vinegar
• 1 lemon, zest
• salt and black pepper, to taste
• 375 g spaghettini
• basil leaves, to serve

Instructions

1. Preheat the oven to 220°C. Place the capsicums on a baking tray, drizzle with plenty of oil, then roast for 30 minutes or until lightly blackened, blistered and softened.
2. Meanwhile, bring a large saucepan of generously salted water to the boil for the pasta.
3. Place the pine nuts in a small, dry frying pan and shake over medium heat until golden brown.
4. Place the roast capsicum into a blender with the olive oil, pine nuts, parmesan, onion, garlic, vinegar, lemon zest, salt and pepper and blitz until smooth.
5. Add the pasta to the boiling water and cook, stirring occasionally until al dente. Drain, reserving about 125 ml (½ cup) cooking water. Return the pasta to pan, add the capsicum sauce and enough of the reserved cooking water to loosen the pasta and create a creamy consistency. Divide among bowls and scatter with basil leaves.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.