Ingredients:
113 g (4 oz) multi-coloured cherry tomatoes, quartered
salt & pepper
1/4 cup pine nuts
olive oil
113 g (4 oz) mini sweet capsicum / tinkerbell peppers, thinly sliced longwise
227 g (8 oz) perciatelli or rigatoni pasta (or GF alternative)
3 garlic cloves, minced
1 tbsp capers
1/4 tsp crushed red chilli flakes
2 tbsp tomato paste
28 g (2 tbsp) butter
1/3 cup Parmesan, grated
1/4 bunch parsley, finely chopped
Please don't be scared away by the long ingredient list and long-ish instructions. I promise, this is a dinner party-worthy dish. I don't make it often now as it is hard to find the mini capsicums in Australia (pst! Costco!) but it is an absolute gem of a recipe. The soft nuttiness of the pine nuts mixed with the sharp tomato and sweetly roasted capsicum come together is a faux-creamy sauce with meaty pasta. I definitely recommend a "hole-y" pasta for this recipe as suggested. It elevates that sauce experience.
You may notice that there are quite a few Blue Apron recipes on my blog (or maybe you didn't? That's okay too!) Whilst they are known for the food subscription boxes, what they are lesser known for is having their food subscription box recipes on their website for free access without an account. I love to browse when I need some inspiration. Generally, I find excellent keepers.
If you are dairy-free/vegan, substitute alternative butter for butter and can skip on the Parmesan. If you are nut-free--gosh, I think a roasted sunflower seed could be an excellent substitute. Try and let us know in the comments!
Ingredients:
113 g (4 oz) multi-coloured cherry tomatoes, quartered
salt & pepper
1/4 cup pine nuts
olive oil
113 g (4 oz) mini sweet capsicum / tinkerbell peppers, thinly sliced longwise
227 g (8 oz) perciatelli or rigatoni pasta (or GF alternative)
3 garlic cloves, minced
1 tbsp capers
1/4 tsp crushed red chilli flakes
2 tbsp tomato paste
28 g (2 tbsp) butter
1/3 cup Parmesan, grated
1/4 bunch parsley, finely chopped
Directions:
1. Combine tomatoes with salt & pepper in a small bowl and set aside.
2. Fill a large pot with water and bring to a boil.
3. Meanwhile, heat a large pan on med-high and toast the pine nuts, stirring frequently 2-3 minutes until lightly browned and fragrant. Set aside.
4. In the same pan, heat 2 tsp olive oil on med-high. Add the capsicum/peppers and salt & pepper. Cook until lightly browned and softened.
5. Add pasta to the boiling water and cook until al dente. Only drain most of the pasta water, leaving about 1-1.5 cups (240 – 360 ml) pasta water with the pasta. Set aside.
6. To the pan of capsicum, add garlic, capers, dash of red chilli flake, and salt & pepper—stirring occasionally until softened and fragrant (1-2 minutes).
7. Add tomato paste and stir frequently until dark red and fragrant (30-60 seconds).
8. Mix in 3/4 cup (180 ml) pasta water stirring occasionally until saucy (5-7 minutes).
9. Stir in tomatoes and salt & pepper until softened (2-3 minutes).
10. Stir in cooked pasta, butter, and 1/3-1/2 cup (80-120 ml) of pasta water until pasta is coated evenly.
11. Top with cheese, pine nuts, and parsley; serve immediately.
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