Name: Orecchiette with capsicum, chilli and rocket
Prep time: 15 min
Cook time: 13 min
Total time: 28 min
Yield: 4
Ingredients: 1/2 cup (125ml) extra virgin olive oil; 1 (350g) large red capsicum, thinly sliced; 2 large fresh red chillies, thinly sliced; 2 clove garlic, crushed; 2 anchovy fillets, drained, finely chopped (optional); 500 gram orechiette (or other short pasta); 1 (150g) bunch rocket, coarsely chopped; salt and ground black pepper; 1/2 cup (40g) flaked parmesan cheese

Orecchiette with capsicum, chilli and rocket

Whip up a meal for dinner or a quick work lunch in less than 30 minutes with this spicy orecchiette pasta recipe.

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Serves 4

Prep

15M

Cook

13M

Total

28M

Ingredients

1/2 cup (125ml) extra virgin olive oil

1 (350g) large red capsicum, thinly sliced

2 large fresh red chillies, thinly sliced

2 clove garlic, crushed

2 anchovy fillets, drained, finely chopped (optional)

500 gram orechiette (or other short pasta)

1 (150g) bunch rocket, coarsely chopped

salt and ground black pepper

1/2 cup (40g) flaked parmesan cheese

Method

1.In a large fry pan, heat oil. Add capsicum. Cook, stirring, for about 10 minutes or until soft. Add chilli, garlic and anchovies; cook, stirring, for about 3 minutes or until chilli and garlic soften.

2.In large saucepan of boiling, salted water, cook pasta until just tender; drain. Return to pan; cover to keep warm.

3.Return drained pasta to pan with capsicum mixture, add rocket. Add salt and pepper to taste. Toss to combine.

4.Serve pasta sprinkled with cheese.

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