Roasted pepper and olive spaghetti recipe

25 ratingsRate
  • Serves 4
  • 25 mins
  • 550 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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  • Calories
    550
    28%
  • Sugar
    7.5g
    9%
  • Fat
    20g
    29%
  • Saturates
    2.9g
    15%
  • Salt
    0.7g
    12%
  • Of Your 5 A Day
of an adult's Reference Intake daily amount.
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