Roasted pepper and olive spaghetti recipe

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Roasted Pepper and Olive Spaghetti hero 061938ed d2f8 43d3 875e a88868dad3d4 0 472x310
  • Rating: 5 stars
  • Cost per serving: 97p
  • 4 Serves: 4

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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  • 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
  • 50g (2oz) pitted olives
  • fresh ground black pepper
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1 of you five-a-day Each serving contains
  • Calories 550 28%
  • Sugar 7.5g 9%
  • Fat 20g 29%
  • Saturates 2.9g 15%
  • Salt 0.7g 12%
of an adult's Reference Intake amount. Find out more
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