Name: Roasted capsicum rigatoni
Prep time: 12 min
Cook time: 10 min
Total time: 22 min
Yield: 4
Ingredients: 1 medium red capsicum; 1 medium yellow capsicum; 350 gram rigatoni; 1/4 cup shredded parmesan; 120 gram pitted green olives, sliced; 1 tablespoon olive oil; 2 tablespoon lemon juice; 1/3 cup chopped flat-leaf parsley; shaved parmesan, to serve

Roasted capsicum rigatoni

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Serves 4

Prep

12M

Cook

10M

Total

22M

Ingredients

1 medium red capsicum

1 medium yellow capsicum

350 gram rigatoni

1/4 cup shredded parmesan

120 gram pitted green olives, sliced

1 tablespoon olive oil

2 tablespoon lemon juice

1/3 cup chopped flat-leaf parsley

shaved parmesan, to serve

Method

1.Preheat an oven-grill to high. Line a tray with foil. Cut capsicums lengthwise into quarters. Remove seeds and membranes.

2.Place capsicums, skin-side up, on prepared tray. Cook under grill for 4-5 minutes or until skin blisters and blackens. Transfer to a bowl and cover with plastic food wrap; stand for 5 minutes (this helps lift skin). Peel then slice.

3.Meanwhile, cook pasta in plenty of boiling salted water for 10-12 minutes or until tender but firm to the bite. Drain; return to pan.

4.Add capsicum, shredded parmesan, olives, olive oil, lemon juice and parsley to pasta; toss to combine. Spoon into bowls; serve at once topped with shaved parmesan.

Use bottled marinated capsicum if you like.
Note

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