Return to listing

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.


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. Watch How to Skin Tomatoes here.

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. Watch How to Cook Perfect Pasta here

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.

Nutritional information
Per serving: 459 kcal
Fat 4.1 g
Saturates 0.6 g
Protein 16.2 g
Carbohydrate 95.4 g


Return to Homepage
Visit the Delia Online Cookery School

Related recipes

Pasta with Tomato and Mozzarella Serves 2-3

Pasta with Tomato and Mozzarella

Once you have made your fresh tomato sauce – a stage that can be done a day or two ahead – then this is a delightfully easy dish to make for lunch or supper.

Pasta with Three Cheeses served with Shaved Fennel Salad Serves 2

Pasta with Three Cheeses served with Shaved Fennel Salad

A lovely quick and easy pasta dish for a busy weekday supper. The fennel salad adds crunch and cuts through the richness of the cheese sauce really well.

Pasta with Walnut Sauce Serves 2

Pasta with Walnut Sauce

Crunchy walnuts marry extremely well with creamy pasta sauces and add plenty of texture. This walnut version is a real winner that will go down a treat with vegetarians.




Popular topic
Latest post
Ask Lindsey... Chocolate mousse
13 Oct 2015 21:51
Coffee Break Changes to site
13 Oct 2015 13:35
Food and travel Oz Holiday
14 Aug 2015 03:45
Can Anyone Help? Square cake ingredients.
12 Oct 2015 12:27
Books Sorry for no reply
03 Sep 2015 21:44
Equipment Kitchen update
10 Oct 2015 00:17
Gardening Indoor plants
21 Aug 2015 13:00
CMS solutions by