Pasta with Pepper Relish
The great thing about this is that, because the flavour of the peppers and garlic is so intense, the pasta honestly doesn’t need any cheese.
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|You will also need a lidded frying pan with a 10 inch (25.5 cm) diameter.|
This recipe is taken from How to Cook Book Three and Delia's Vegetarian Collection.
First, skin the tomatoes. To do this, place them in a heatproof bowl, pour boiling water over them and count 60 seconds. After that, pour off the water and slip off their skins (protecting your hands with a cloth if the tomatoes are hot). Roughly chop the tomatoes. Next, dry-roast the cumin seeds in the frying pan for about a minute, until they become fragrant. Now add the oil and when it’s hot, stir in the peppers, garlic and chillies and turn the heat down as low as possible. Then cover and cook slowly for about 40 minutes, stirring from time to time, until the peppers are really soft.
After that, add the tomatoes and the sun-dried tomato paste to the softened peppers. Season and continue to cook, uncovered, over a highish heat, until the mixture is reduced and thickened slightly – about 5 minutes. Next, keep the sauce warm and cook the pasta – for a minute less than the pack instructions advise. Then drain it and quickly return it to the hot pan, along with the sauce, and place it over a gentle heat. Stir, and continue to cook for about another minute, to allow the pasta to absorb the sauce. Serve straight away in hot bowls, garnished with the basil.
Per serving: 459 kcal, Fat 4.1 g, Saturates 0.6 g, Protein 16.2 g, Carbohydrate 95.4 g.
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