serves
4
prep
20 minutes
cook
30 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
30
minutes
difficulty
Easy
level
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
- 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.
- Meanwhile, bring a large saucepan of generously salted water to the boil for the pasta.
- Place the pine nuts in a small, dry frying pan and shake over medium heat until golden brown.
- 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.
- 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.
