New Update
| Main ingredients | Red capsicums, Garlic, Pine nuts, Crushed black peppercorns, Olive oil, Tinned tomato puree, Tagliatelle pasta, Cherry tomatoes, Fresh basil leaves, Parmesan cheese powder |
| Cuisine | Italian |
| Course | Noodles and pasta |
| Prep time | 15-20 minutes |
| Cook time | 20-25 minutes |
| Serve | 2 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 3 medium red capsicums
- 5-6 garlic cloves
- 1 tablespoon pine nuts
- Salt to taste
- Crushed black peppercorns to taste
- 2-3 tablespoons olive oil
- Pasta
- 1-2 tablespoons olive oil
- 1 tablespoon finely chopped garlic
- ½ cup canned tomato puree
- 200 grams boiled tagliatelle pasta
- Crushed black peppercorns to taste
- Salt to taste
- 5-6 cherry tomatoes, halved
- 5-6 fresh basil leaves
- 1 tablespoon parmesan cheese powder + for garnish
- Fresh basil sprig for garnish
Method
- To make pesto, thread the red capsicums onto skewers, place them over direct flame and roast them, rotating, till they are well charred from all sides. Take them off the flame and allow to cool slightly. Peel the capsicums, trim the stems and chop roughly them along with the seeds.
- Transfer red capsicums into a mixer jar, add garlic, pine nuts, salt, crushed black peppercorns and olive oil and grind to a fine paste.
- To make pasta, heat olive oil in a shallow pan, add garlic and mix well. Add the pesto, mix and sauté for 1-2 minutes.
- Add tomato puree, mix and cook for 2-3 minutes. Add boiled pasta, crushed black peppercorns and salt and mix well. Add parmesan cheese powder and mix well.
- Add cherry tomatoes and basil leaves and mix.
- Transfer into a serving bowl and serve hot garnished with parmesan cheese and basil sprig.
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