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Chargrilled capsicum tagliatelle

  • 0:15 Prep
  • 0:25 Cook
  • 4 Servings


  • 1 large red capsicum
  • 1 large yellow capsicum
  • 250g pkt dried tagliatelle egg pasta
  • 2 tablespoons olive oil
  • 1 small brown onion, finely chopped
  • 4 garlic cloves, crushed
  • 1 long fresh red chilli, finely chopped
  • 1 zucchini, finely chopped
  • 160ml (2/3 cup) Ardmona Rich & Thick Finely Chopped Tomatoes
  • Pinch of caster sugar
  • 1/3 cup fresh basil leaves, torn
  • 20g (1/4 cup) finely grated pecorino


  • 1
    Cook capsicums over a medium gas flame or under a hot grill, turning, for 12-15 minutes or until charred. Transfer to a heatproof bowl. Cover and stand for 5 minutes to lift the skin. Peel. Thinly slice.
  • 2
    Meanwhile, cook pasta in a large saucepan of salted boiling water until al dente. Drain, reserving 2 tablespoons liquid. Return pasta to pan.
  • 3
    Heat oil in a large frying pan over medium heat. Cook onion, garlic and chilli, stirring, for 2 minutes or until aromatic. Add zucchini. Stir for 3 minutes or until soft. Add tomato, combined capsicum and sugar. Simmer for 5 minutes or until it thickens slightly. Season.
  • 4
    Add the capsicum mixture, basil, pecorino and reserved cooking liquid to the pasta. Toss to combine.

Source: taste.com.au


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