Red pepper and cherry tomato linguine
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Ingredients
3 large bell peppers, one of each colour except for green
2 garlic cloves, finely diced
1 red chilli, finely diced
big handful or two of cherry tomatoes, halved or quartered
large handful of chopped parsley
juice of 1 lemon
280g Linguine
2 tbsp good olive oil
100g Parmesan, grated
Method
- Cook the pasta according to the packet instructions in generously salted water, until al dente.
Remove the stalks and seeds from the bell peppers and chop the flesh into a fine dice.
In a large frying pan, heat the oil on a medium high heat and add the diced peppers, chilli and garlic. Sautee for 6-8 minutes, stirring regularly until the ingredients are fragrant and softened. Be careful not to let the garlic burn.
Next, add the tomatoes, season with salt and pepper and cook on a medium heat for another 3-5 minutes.
Add a little pasta water to make it runnier if you wish before adding the drained pasta, stirring it well into the sauce. Mix through the lemon juice, Parmesan and chopped parsley, check for seasoning and serve.
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