Silvana's Mediterranean & basil pasta

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• laureana

  28 April 2010

  laureana rated and commented on this recipe

  

  great recipe, i made a few alterations to make it more child friendsly, ommited the chilli and garlic, but added a yellow pepper, and LOADS of cheery tomatoes, feta cheese, and a rosemary sprig. it was really good, and loads left for lunch boxes too-great!

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• HollyWoozle

  17 May 2010

  HollyWoozle rated and commented on this recipe

  

  Very simple and pretty tasty. I actually liked it better cold for lunch the next day. :) I used 600g of tomatoes and thought that this was plenty.

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• have1hope

  27 June 2010

  have1hope rated and commented on this recipe

  

  a great meal for a romantic night in

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• Coco Loco

  24 August 2010

  Coco Loco rated and commented on this recipe

  

  This was very nice and a great way to use up vegetables. As there is only two of us, we had quite a lot leftover (and although the recipe doesn't state that you can) i have frozen what was left. The plan is to defrost, place in a pan with a tin of of chopped tomatoes and heat through. Hope it works!

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• lmayc

  06 October 2010

  lmayc rated and commented on this recipe

  

  added some mozarella and balsamic...very tasty!

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• muthahuffa

  03 December 2010

  muthahuffa rated this recipe

  

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• prism

  14 January 2011

  prism commented on this recipe

  Like a savoury party in the mouth. Have made this so many times at barbecues with friends. Adapt ingredients, red and yellow peppers, courgettes nice chunky cubes. have shared this recipe with so many friends as they love it. Mix it up how you like - it always a winnerx

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• Allie

  12 February 2011

  Allie rated and commented on this recipe

  

  After reading other comments I added a chopped Courgette, and a small Aubergine diced, and a little dried rosemary - and just moments before adding the pasta, ripped a small low-fat ball of mozzarella into the veg and allowed it to melt. Absolutely delicious. Simply, tasty, and an absolute crowd pleaser. A recipe that will be used over and over again on a regular basis. Can't wait to try it cold.

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• Cathy Youd

  16 February 2011

  Cathy Youd rated and commented on this recipe

  

  Made this last night and it was gorgeous! Lots of leftovers in the fridge now too but I am going to add different extras to each portion that I eat (tuna maybe, blue cheese...)

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• Beki-boo1985

  20 March 2011

  Beki-boo1985 rated and commented on this recipe

  

  This recipe for great,easy to make and seen as my fiance doesnt like peppers,tomatoes or onion it also means there was LOADS left over and was able to freeze it for another time. I also added mushrooms and a little bit of grated cheese as well as the parmasan Lovely and healthly

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• Kerry

  17 April 2011

  Kerry rated and commented on this recipe

  

  this was so simple but absolutely delicious. I will definitely be making this on a regular basis.

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• Tu

  29 April 2011

  Tu rated this recipe

  

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• ffingy

  18 May 2011

  ffingy rated and commented on this recipe

  

  This sounded so simple that I was skeptical, but the other ratings persuaded me to try. I used grana padano as the shop had run out of parmesan, but other than that sticked to the recipe. What can I say but awesome, and so easy to do. Omnom.

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• bucketmatt

  29 July 2011

  bucketmatt commented on this recipe

  This was really easy and delicious, we will definately do this again

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• Chocorina

  24 August 2011

  Chocorina rated and commented on this recipe

  

  A fabulously versatile and flavoursome recipe. I used amaranth wholegrain pasta and added broccoli florets to the pot for the last few minutes of cooking. For the roasted veg I threw in small chunks of sweet potato, courgettes and peeled whole garlic cloves with the onion. Omitted the chilli and peppers because I didn't have any but at the end of roasting added jar peppers and cubes of halloumi cheese. Back in the oven for 5-10 mins to melt the cheese slightly. Threw it all together and topped with a little grated low fat cheese, absolutely delicious despite forgetting to add the basil.

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• evanshayleyleanne

  18 October 2011

  evanshayleyleanne rated and commented on this recipe

  

  lovely healthy familt meal. great idea

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• evanshayleyleanne

  18 October 2011

  evanshayleyleanne commented on this recipe

  lovely healthy family meal. great idea

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• suzy

  23 October 2011

  suzy rated and commented on this recipe

  

  We made this recipe for a family get together. Everyone loved it - we had to double the ingredients and sadly there were no left overs! Will definitely make again and try a different selection of vegetables. Excellent recipe.

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• Tony

  02 January 2012

  Tony rated and commented on this recipe

  

  Originally served this up with Tomato & thyme cod but it proved to be fantastic on its own, will definitely be making this again! P.S. Added some unused mushrooms and two courgettes that were lurking in the fridge - worked well! P.P.S. Lovely cold but also reheats well

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• Aneng

  24 February 2012

  Aneng rated and commented on this recipe

  

  Oh. My. God. !! This is the best recipe I've cooked - ever. ...and I'm not really a pasta lover either. I looked at the suggestions made by others and added lightly toasted pine nuts at the end and also Crespo Greek Style black olives (the ones NOT in brine, but dry in the jar, stone in <obviously removed the stones before adding !>). Simply stunning. I used wholemeal penne, but I don't think the pasta used would make much difference. The combination of the caramelised red onions, the sweetness of the red peppers, the saltiness of the of black olives and the delicious pine nuts made this dish simply stunning. If you don't try this, you must be mad ! :-)

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http://www.bbcgoodfood.com/recipes/3319/

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Ingredients

• 2 red peppers , seeded and cut into chunks
• 2 red onions , cut into wedges
• 2 mild red chillies , seeded and diced
• 3 garlic cloves , coarsley chopped
• 1 tsp golden caster sugar
• 2 tbsp olive oil , plus extra to serve
• 1kg small ripe tomatoes , quartered
• 350g dried pasta
• a handful of fresh basil leaves and 2 tbsp grated Parmesan (or vegetarian alternative), to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 30 mins

Vegetarian, Low-fat

Ingredients

• 2 red peppers , seeded and cut into chunks
• 2 red onions , cut into wedges
• 2 mild red chillies , seeded and diced
• 3 garlic cloves , coarsley chopped
• 1 tsp golden caster sugar
• 2 tbsp olive oil , plus extra to serve
• 1kg small ripe tomatoes , quartered
• 350g dried pasta
• a handful of fresh basil leaves and 2 tbsp grated Parmesan (or vegetarian alternative), to serve

PER SERVING

452 kcalories, protein 14g, carbohydrate 86g, fat 8 g, saturated fat 1g, fibre 7g, sugar 1g, salt 0.1 g

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