Thursday, 6 December 2012

Roasted Capsicum, Olive & Feta Pasta

  • 5 red capsicum (bell peppers)
  • 3 cloves of garlic
  • 2 onions
  • Olive oil
  • 1 small tin of good quality canned tomatoes drained
  • 6 Kalamata olives
  • A handful of crumbled feta cheese
  • Salt and pepper to taste
  • Sugar to taste
  • Pasta (if you dont want gluten, opt for a gluten free pasta)
  1. Halve the capsicum and bake them in the oven marinated in olive oil, garlic and salt and pepper
  2. Finely chop the onions and fry them in olive oil until they are cooked, combine then with the drained tinned tomatoes
  3. When the capsicum are cooked, finely shop them and add them to the onions and tomatoes, add salt, pepper and sugar as you taste to see what the sauce is lacking
  4. Blend the sauce 
  5. Garnish with feta, chives and olives

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