Roasted peppers and balsamic vinegar make a wonderful balance of flavours and provide a dramatic visual contrast to coloured pasta.
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4 yellow peppers, about 650 g (1 lb 7 oz) altogether
400 g (14 oz) black spaghetti, or other long, thin dried pasta
2 teaspoons balsamic or sherry vinegar
1 tablespoon extra virgin olive oil
1 tablespoon chopped fresh herbs, such as basil, chives or flat-leaved parsley
Salt and black pepper
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Method Prep:20min › Cook:20min › Ready in:40min
Heat the grill to high and line the grill pan with foil. Cut the peppers in half and remove the cores and seeds, then place them on the grill pan, cut side down, and flatten them with the palm of your hand. Grill them for 20 minutes, or until the skins are blistered and charred but the interior flesh is still moist.
Remove the grill pan from the heat, fold the foil up around the peppers and seal it to make a pouch. Leave them to stand for 5 minutes.
Meanwhile, put some water on to boil and cook the pasta according to the packet instructions.
To make the sauce, peel the peppers, discarding the charred skins. Place the flesh in a food processor with the vinegar, olive oil and most of the chopped herbs, reserving some to use as a garnish. Process the mixture until it is smooth. Alternatively, place the ingredients in a bowl and purée with a hand-held mixer. Season to taste and reheat gently if necessary.
When the pasta is cooked, drain it and divide it between four bowls. Top with the sauce and serve, garnished with the reserved herbs.