Grilled Capsicum & Olive Tapenade Pasta
Serves: 2 | Prep & Cook time: 1 hour
INGREDIENTS
- 1 red capsicum
- 1 green capsicum
- 1 yellow capsicum
- 2 cups of cherry tomatoes
- 1 Tbsp grape seed oil
- A generous pinch of salt
- 2 serves of penne pasta
- 2 spring onions, finely chopped
- A handful of fresh oregano and thyme (to garnish)
- For the olive tapenade
- 1/3 cup kalamata olives
- 4 cloves of garlic
- 1 Tbsp olive oil
- 2 Tbsp pine nuts (plus a little extra, for a garnish)
METHOD
- Chop all the capsicums into strips about 3cm wide. Put the chopped capsicums and cherry tomatoes on an oven tray. Drizzle with the grape seed oil, sprinkle with a few pinches of salt and toss to make sure the capsicums are evenly coated in oil and salt. Roast at 180
˚C for 50-60 minutes, or until the capsicums and tomatoes are soft, sweet and slightly browned. At this point you can store the capsicums in an airtight container in the fridge for up to 2 days. - Cook the penne according to the instructions on the packet. While the penne cooks, make the olive tapenade. Note: if you’ve pre-cooked the capsicums and stored it in the fridge, now’s a good time to chuck it in a frying pan on low heat, so it starts warming up.
- To make the tapenade, simply blitz all the ingredients using a handheld blender, until a smooth paste forms.
- Drain the cooked pasta and chuck it in a frying pan along with the tapenade, grilled veggies and spring onion. Give it a good toss to combine and fry for 1-2 minutes to make sure everything is nice and hot.
- Top with the oregano and thyme, a little sprinkle of extra pine nuts, salt and cracked black pepper, and chilli and parmesan if desired.
This recipe is by Perth Author, Cook and Gardener Casey Joy Lister. Visit her website www.caseyjoylister.com to receive more recipes, purchase her books and get access to events.
You can find her on instagram @pinch_dash_glug
