By Katrina Woodman
Finish the day with a comforting bowl of pasta. This vego version is loaded with fresh flavour. Zucchini soaks up the garlic and chilli flavours while the capsicum adds bursts of sweetness.
1 large red capsicum
1 large yellow capsicum
250g pkt dried tagliatelle egg pasta
2 tbs olive oil
1 small brown onion, finely chopped
4 garlic cloves, crushed
1 long fresh red chilli, finely chopped
1 zucchini, finely chopped
160ml (2/3 cup) Ardmona Rich & Thick Finely Chopped Tomatoes
Pinch of caster sugar
1/3 cup fresh basil leaves, torn
20g (1/4 cup) finely grated pecorino*
Step 1: Cook capsicums over a medium gas flame or under a hot grill, turning, for 12-15 minutes or until charred. Transfer to a heatproof bowl. Cover and stand for 5 minutes to lift the skin. Peel. Thinly slice.
Step 2: Meanwhile, cook pasta in a large saucepan of salted boiling water until al dente. Drain, reserving 2 tbs liquid. Return pasta to pan.
Step 3: Heat oil in a large frying pan over medium heat. Cook onion, garlic and chilli, stirring, for 2 minutes or until aromatic. Add zucchini. Stir for 3 minutes or until soft. Add tomato, combined capsicum and sugar. Simmer for 5 minutes or until it thickens slightly. Season.
Step 4: Add the capsicum mixture, basil, pecorino and reserved cooking liquid to the pasta. Toss to combine.
Italian Parmesan/Parmigiano - Reggiano is made with calf rennet. Can be substituted with a vegitarian friendly hard style cheese or vegan (diary free) Parmesan style cheese.
Photography by Jeremy Simons
Recipe thanks to taste.com.au