A crowd favourite.
This is a crowd favourite and super easy to make. It’s the perfect flavour combination and takes no time to whip up! A BBQ is the best capsicum roasting process, but never fear, an oven or gas top can assist.
Serves: 4
INGREDIENTS
- 4 red capsicums
- 1 brown or white onion
- 1 × 400g packet dried pasta –spaghetti, rigatoni or angel hair is best
- 4 cloves garlic
- 2 cups parmesan
- 1 cup olive oil + salt and pepper
METHOD
- Put a pot of salted water on to boil. While waiting, coat capsicums in oil and place on a hot BBQ to char, rotating every few minutes once each side is dark brown/black. Add the onion sliced in half onto BBQ and cook until brown.
- Once the water has come to the boil, add the pasta to the water and follow the packet instructions for cooking time. Remove from the heat and strain 1 minute before al dente (firm to the bite, not soft and gluey). It should be ready just about the time your pan sauce is.
- Using a blender or food processor combine the cooked capsicum, onion, garlic, half the parmesan, olive oil, and salt and pepper and blend to make a smooth sauce.
- Add sauce into a fry pan on medium heat and add semi-cooked pasta, simmering for about a minute, until pasta is al dente.
- Serve sprinkled with remaining parmesan.
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