Roasted pepper and olive spaghetti recipe

25 ratings Rate
  • Serves 4
  • 25 mins
  • 495 calories / serving
  • Healthy
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Roasted Pepper and Olive Spaghetti hero 061938ed d2f8 43d3 875e a88868dad3d4 0 472x310

Preheat the grill to high. Deseed the peppers and put skin side up on a baking sheet. Grill for 8-10 minutes until the skin has blackened. Place in a plastic bag until cool enough to handle.

Boil the pasta for 10 minutes until tender. Meanwhile, peel the skin off the peppers and chop the flesh into bite-size pieces.

Heat the olive oil in a small saucepan over a low heat. Add the garlic, cook for 2 minutes, then add the capers, olives and peppers.

Drain the pasta, season and return to the pan. Stir through the pepper mixture and the torn basil to serve.

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  • Ingredients

  • 30g fresh basil, torn
  • 2 large red peppers, halved
  • 400g (14oz) wholewheat spaghetti
  • 5tbsp extra virgin olive oil
  • 1 clove garlic, finely chopped
  • 2tbsp capers
  • 30g (1 1/2oz) pitted olives, chopped
  • fresh ground black pepper
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  • Energy 2083kj 495kcal 25%
  • Fat 18g 26%
  • Saturates 2g 10%
  • Sugars 7g 8%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 72.7g Protein 13.4g Fibre 9.3g


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