Roast capsicum pasta

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

1. 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.
   
   
2. 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.
   
   
3. 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.
   
   
4. Add sauce into a fry pan on medium heat and add semi-cooked pasta, simmering for about a minute, until pasta is al dente.
   
   
5. Serve sprinkled with remaining parmesan.