MINICAPS® BABY CAPSICUMS PEPERONATA PASTA

Ingredients

• 2 x 175g Minicaps^® baby capsicums
• 200g Tomato Medley
• 1/4 cup extra virgin olive oil
• 4 green shallots, finely chopped
• 2 garlic cloves, crushed
• 1 tsp caster sugar
• 3 tsp red wine vinegar
• 1/4 cup flat leaf parsley, chopped
• 400g fettuccine
• to serve lemon wedges

Method

1. Roughly chop the Minicaps®, removing any seeds. Heat half the oil in a large non-stick frying pan over medium-low heat. Add Minicaps®, shallots and garlic. Cook, stirring often for 20 minutes or until softened. Add the tomatoes and sugar. Cook, shaking the pan for 4 minutes until tomatoes start to soften.
2. Remove from the heat, add the vinegar, remaining oil and parsley. Season well.
3. Meanwhile, cook the pasta following the packet directions. Drain, reserving ¼ cup pasta water. Add the pasta to the peperonata, toss gently, adding pasta water to adjust the consistency. Divide amongst 4 serving plates. Serve with lemon wedges.

Tip: Peperonata sauce makes a delicious pasta salad. Cool the sauce to room temperature, toss with 300g cooked, cooled shell pasta, ¼ cup toasted pine nuts and 60g finely grated parmesan.