Pasta & Rice

Butterfly Pasta with Vine Sweet Minicaps® Baby Capsicums

Created especially for Perfection Fresh by celebrity cook, Stefano de Pieri, of the Mildura Grand Hotel's Stefano's Restaurant. Stefano's tips: "This is a happy and simple summer dish. Just remember, the better the ingredients, the better the result - use delicious Vine Sweet Minicaps® baby capsicums and tasty, ripe D'VineRipe® truss tomatoes for a perfect pasta sauce!"

Serves 4.
Prep Time: 10 minutes.
Cooking Time: 20 minutes.

Ingredients

• 5 Vine Sweet Minicaps® baby capsicums
• 3 D'VineRipe® truss tomatoes
• 400g butterfly pasta
• 1 medium brown onion
• 1 garlic clove
• Olive oil
• Basil leaves
• 200ml good quality double cream
• 100g finely grated grana or parmesan cheese

Cooking Instructions

• Slice the onions, thinly. Core the Minicaps® and chop coarsely. Chop and seed the tomatoes.
• In a pot heat the oil and add the onions and garlic. After a little time add the capsicums and tomato and cook until all is soft. You may need to add a touch of water.
• Place all ingredients in a blender and blend to a fine sauce.
• Return this to a pan and add the cream - more or less according to your taste. Season.
• Cook the pasta in plenty of boiling, salted water. Drain and toss with sauce.
• Finish with grated parmesan or grana cheese, and a drizzle of the finest Stefano extra virgin olive oil.