Try This Delicious Roasted Pepper Spaghetti
This recipe couldn't be easier for a weeknight dinner
- 25g Opies Capers, finely chopped
- 50g Opies Cocktail Onions, drained and chopped
- 2 red peppers
- 1 ½ tbsp olive oil
- 1 small Garlic clove, crushed
- 85ml vegetable stock
- 400g wholewheat spaghetti
- 50g parmesan cheese
- Handful of basil leaves, roughly chopped.
Using a hot grill or naked gas flame, roast the peppers, turning regularly for about 20 minutes until the skin turns back. Remove and place in a bowl and cover with cling film and allow to cool.
Heat the oil in a frying pan, add the garlic and capers and cook for two minutes. Stir in the peppers and continue to fry for a further three minutes
Add the vegetable stock, bring to the boil and allow it to reduce a little.
Pour the contents of the pan together with the cocktail onions into a blender and whizz until smooth.
Cook the spaghetti according to pack instructions. Drain and stir in the red pepper sauce.
Serve sprinkled with parmesan shavings and a handful of basil leaves
Hints and tips: Once the skins have charred, put the peppers into a plastic bag as this will make them sweat and the skins will come off more easily. Switch the parmesan cheese for a vegan alternative to make this a vegan dish.
WHERE TO BUY:
Opies’ Cocktail Onions are available from Tesco, Morrisons, Sainsbury’s and Booths from £1.35
Opies’ Capers 180g are available from Morrisons from £2.35
Opies’ Organic Capers are available from Waitrose & Ocado from £3.40.
