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Watercress pesto pasta with fresh buffalo mozzarella

10 minutes

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30 - 45 minutes

Dinners under

Pasta peperonata

20 minutes

Pasta peperonata

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

1 pack of 3 colour peppers, deseeded and sliced
2 onions, thinly sliced
2 T oil
1 T tomato paste
2 cloves garlic, crushed
2 x 410 g can peeled diced tomatoes
sea salt and freshly ground black pepper, to taste
500 g penne pasta
120 g mild Cheddar, grated
15 g fresh basil

Method

1. Preheat the oven to 200º C
2. Place the peppers on a lined baking tray and drizzle with half the oil. Roast in the oven for 15 – 20 minutes.
3. Add the remaining oil into a large pot and sauté the onions over a low heat for 8 minutes or until soft, sweet and caramelized.
4. Add the tomato paste and garlic and cook through
5. Add the tinned tomato and roasted peppers and season to taste, adding a pinch of sugar to taste if need be.
6. Bring to a simmer and cook on a low heat for 10 minutes.
7. Boil the pasta according to cooking instructions. Drain, reserving ½ cup of the cooking water.
8. Immediately add cooked pasta to the warm sauce with the reserved pasta water.
9. Toss with cheese and basil. Serve immediately.

Cost per serving: R28.28*

*Prices calculated in December 2022

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Pasta peperonata

Pasta peperonata

Ingredients

Method