Ripe red capsicum (peppers) are in season, so make use of them in this tasty pasta dish. If you can't find goats cheese in ash, substitute with Persian fetta or a soft goats cheese.
It's best to use fusilli or penne rigate (ridged penne), and not a long smooth pasta, so that the delicious sauce clings to it. See below for best way to roast capsicum.
- Prep Time : 20 minutes
- Cook Time : 10-15 minutes
- Yield : 4
- fusilli or ridged penne - 500g
- red capsicum (peppers) - 4 medium, roasted (see below)
- extra virgin olive oil - 2 tablespoons
- garlic - 2 - 3 cloves, peeled and crushed
- balsamic vinegar - 1 tablespoon, or more to taste
- Sriracha - a splash (optional)
- sea salt and freshly cracked pepper
- kalamata olives - 10 - 15, seeded and finely slivered
- fresh basil - 1/2 cup, torn leaves
- soft goats cheese in ash - 75g, broken into small pieces
Cook the pasta in plenty of rapidly boiling salted water. Drain and pour into a serving bowl, reserving about 1/3 cup of the pasta cooking water.
Put the roasted capsciums into a blender or food processor with the olive oil, balsamic vinegar and garlic and puree until smooth. Add a squirt or two of Sriracha, if using. Season with salt and pepper. Taste and add more balsamic vinegar if needed.
Remove from blender and stir the red capsicum sauce through the hot pasta along with some of the pasta cooking water. Add the olives and basil.
Finally add the goat’s cheese and toss through the pasta. Serve warm or at room temperature.
Tip: to roast capsicum: cut into quarters lengthwise. Remove membranes and seeds and place under a hot grill or in a hot oven on a baking tray lined with foil. When the skin has blistered and is turning black, remove with tongs to a plastic bag and leave to steam for 10 – 15 minutes. Now scrape off the blackened skins to reveal the velvety red flesh underneath.