Roasted pepper and sundried tomato pasta salad
The picnic pasta salad of my childhood and one that I hope to make for my future family one day. Feel free to leave out the chilli if you're not a fan of hot food.
Servings: 4
Ingredients
- 2 peppers 1 red, 1 yellow
- 1 onion finely diced
- 1 clove of garlic crushed
- ½ a red chilli finely sliced
- 100 ml vegetable stock
- 125 g sundried tomatoes drained from the oil or hydrating water (if they're dried) and chopped
- 2 tbsp capers drained and rinsed
- 2 tbsp balsamic vinegar
- Sea salt and freshly ground black pepper
- 300 g pasta shells, bows or twists
- Fresh basil for garnish
Instructions
- Preheat the oven to 230°C/210°C fan/450°F. Place the peppers on a baking tray and bake for 30 minutes until soft. Leave to cool for 10 minutes, peel off the skins, deseed and chop.
- Heat a glug of olive oil in a frying pan and once hot throw in the chopped onion. Lower the heat and sweat gently for 5 minutes until the onion is soft and golden. Add the crushed garlic, chilli slices and 2 tablespoons of the veg stock. Let it cook gently for a couple of minutes.
- Toss in the sliced peppers and sundried tomatoes and simmer for 10 minutes, gradually adding more stock as it heats and dries. Meanwhile cook the pasta in boiling salted water according to packet instructions.
- Mix the capers and vinegar into the sauce, season with salt and freshly ground black pepper and heat through. Once the pasta is al dente drain and toss with the sauce. Garnish with torn basil. Serve at room temperature on a picnic blanket.