fusilli with capsicum and sun-dried tomatoes
15 minutes preparation time
45 minutes cooking time
nutritional value per serve
11.5g fat
29g carbohydrate
6.2g protein
用料
large red capsicum | 1 |
large yellow capsicum | 1 |
extra virgin olive oil | 1/2 cup(125ml) |
shallots, finely chopped | 2 |
crushed garlic | 1 clove |
dried chillies, crushed | 1 tablespoon |
vegetable stock | 1/2 cup(125ml) |
sun-dried tomatoes in oil,drained and chopped | 125g |
capers, rinsed and dried | 2 tablespoons |
balsamic vinegar | 2 tablespoon |
dried fusilli | 400g |
chopped fresh oregano | 2 tablespoons |
serves 4 |
fusilli with capsicum and sun-dried tomatoes的做法
Preheat grill to high. Grill capsicums until skin blackens and blisters. Transfer to a plastic bag to cool, remove skins, deseed and chop.
Heat the oil in a large pan, add shallots and cook for 5 minutes until softened. Add garlic, chillies and 2 tablespoons of the stock. Cook for 5 minutes, add capsicums and sun-dried tomatoes. Cook for a further 10 minutes, add more stock if needed. Stir in capers and vinegar and cook for 1 minute.
Cook pasta in a large pan of boiling water, until al dente. Drain and toss with remaining oil. Spoon over the sauce, mix to combine. Serve hot or cold, garnished with oregano.