Gias Special Roasted Pepper Linguine Food

ROASTED PEPPER LINGUINE WITH CRISP CRUMBS

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the peppers in a roasting tin and toss in half the oil. Season and spread into a single layer. Roast for 30 mins or until tender.
• Add the remaining oil to a frying pan. Tip in the garlic and soften over a low heat for 10 secs. Add the chilli flakes, breadcrumbs and seasoning, and toast until golden brown and crisp. Tip onto a plate and set aside.
• Cook the pasta following pack instructions, then drain - reserving a few tbsp of cooking water. Toss together with the roasted peppers, olives, torn basil, lemon zest, reserved cooking water, butter and some seasoning. Sprinkle with the crisp crumbs, extra basil leaves and serve.

QUICK AND EASY ROASTED RED PEPPER PASTA

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta according to the package directions.
• Meanwhile, add the oil and butter to a large skillet over medium-high heat and melt the butter. Add the garlic and onions and saute until starting to soften, 2 to 3 minutes. Add the chopped red peppers and cook until hot, 2 to 3 minutes.
• Carefully transfer the contents of the skillet to a food processor or blender. Put on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers).
• Pour the pepper puree back into the skillet. Add the broth, 1/2 teaspoon salt and some pepper, and stir until heated. Splash in the cream and stir to combine. Add the parsley and basil and stir to combine. Taste and adjust the seasoning if you need to.
• Drain the pasta and add it to the skillet. Add the Parmesan, and then stir it together to coat the pasta.
• Serve in bowls with extra Parmesan and a sprinkling of parsley and basil on top.

RED PEPPER LINGUINE

Steps:

• Blitz the roasted red pepper with the olive oil, walnuts and garlic in a food processor, season well and set aside.
• Bring a pan of salted water to the boil, add the pasta and cook for 1 min less than the pack instructions and drain, reserving a ladleful of cooking water. Tip the pasta back into the pan, along with the reserved cooking water and red pepper sauce, and return to the heat to warm through. Tip the pasta into a bowl and top with the parmesan and some chopped toasted walnuts. Season and serve.

ROASTED PEPPER SAUCE FOR PASTA OR CHICKEN

Steps:

• Heat oven to 220C/fan 200C/gas 7. Cut the peppers and the onions into chunks. Toss in the oil and dried thyme, then roast for 30 mins until soft and slightly blackened.
• Cool, then blend or process until just chunky. Stir through the passata, season and warm through.

GIA'S SPECIAL ROASTED PEPPER LINGUINE

Steps:

• Broil peppers for 15-20 minutes or until skins are blackened and blistered, turning occasionally. Place peppers in a tightly closed bag and let stand for 10-15 minutes.
• Remove skins and seeds. Cut into thin strips and set aside.
• Bring a large pot of water to a boil. Cook pasta according to package directions.
• Heat olive oil in a large skillet over medium heat. Add garlic and saute until slightly yellow.
• Meanwhile, add cauliflower florets to the skillet and saute for 3-4 minutes (skip this step if cauliflower is omitted).
• Add roasted bell pepper strips to the skillet and saute for 2 minutes. Season with salt and pepper.
• Drain pasta, reserving 1/3 cup of cooking liquid.
• Toss pasta with the sauce. If needed, add some cooking liquid to the skillet. Toss pasta with parsley and mix well.
• Top with cheese before serving.

CREAMY VEGAN RED PEPPER PASTA WITH GARLIC BREAD BREADCRUMBS

Steps:

• Heat 3 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Add breadcrumbs, half of the garlic, and ½ tsp. salt and cook, stirring constantly to incorporate the garlic, until golden brown and crisp, about 5 minutes. Transfer to a small bowl and stir in parsley. Wipe out and reserve pot.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, according to package directions. Drain, reserving 2 cups pasta cooking liquid.
• Heat 3 Tbsp. oil in reserved pot over medium-high. Cook onion, stirring occasionally with a wooden spoon, until slightly softened, 6-8 minutes. Add roasted red peppers, remaining garlic, and 1 tsp. salt. Cook, stirring often, until any liquid is evaporated and vegetables are combined and glossy looking, about 5 minutes. Add tomato paste and cook, stirring occasionally, until vegetables are coated and paste is slightly darkened in color, about 5 minutes.
• Add beans, lemon zest, lemon juice, and red pepper flakes to pot; season with black pepper. Cook, smashing beans and stirring to combine with spoon, about 2 minutes. Reduce heat to medium and gradually add reserved pasta cooking liquid (you might not need all of it), stirring and mashing as you go, until combined and sauce is thick. Remove from heat and immediately add pasta; toss to coat.
• Divide pasta among bowls; drizzle with a little oil and spoon breadcrumbs on top. Squeeze some lemon juice over if desired.

GIA'S SPECIAL ROASTED PEPPER LINGUINE

Steps:

• Broil peppers for 15-20 minutes or until skins are blackened and blistered, turning occasionally. Place peppers in a tightly closed bag and let stand for 10-15 minutes.
• Remove skins and seeds. Cut into thin strips and set aside.
• Bring a large pot of water to a boil. Cook pasta according to package directions.
• Heat olive oil in a large skillet over medium heat. Add garlic and saute until slightly yellow.
• Meanwhile, add cauliflower florets to the skillet and saute for 3-4 minutes (skip this step if cauliflower is omitted).
• Add roasted bell pepper strips to the skillet and saute for 2 minutes. Season with salt and pepper.
• Drain pasta, reserving 1/3 cup of cooking liquid.
• Toss pasta with the sauce. If needed, add some cooking liquid to the skillet. Toss pasta with parsley and mix well.
• Top with cheese before serving.

GIA'S SPECIAL ROASTED PEPPER LINGUINE

Steps:

• Broil peppers for 15-20 minutes or until skins are blackened and blistered, turning occasionally. Place peppers in a tightly closed bag and let stand for 10-15 minutes.
• Remove skins and seeds. Cut into thin strips and set aside.
• Bring a large pot of water to a boil. Cook pasta according to package directions.
• Heat olive oil in a large skillet over medium heat. Add garlic and saute until slightly yellow.
• Meanwhile, add cauliflower florets to the skillet and saute for 3-4 minutes (skip this step if cauliflower is omitted).
• Add roasted bell pepper strips to the skillet and saute for 2 minutes. Season with salt and pepper.
• Drain pasta, reserving 1/3 cup of cooking liquid.
• Toss pasta with the sauce. If needed, add some cooking liquid to the skillet. Toss pasta with parsley and mix well.
• Top with cheese before serving.