Roasted pepper linguine with crisp crumbs

Roasted pepper linguine with crisp crumbs

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(2 ratings)

Prep: 15 mins Cook: 30 mins

Easy

Serves 4
A good-for-you vegetarian pasta served with roasted peppers, tangy green olives, sweet basil and chilli breadcrumbs

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal437
  • fat17g
  • saturates5g
  • carbs59g
  • sugars11g
  • fibre4g
  • protein13g
  • salt1.3g
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Ingredients

  • 4 mixed pepper, deseeded and sliced
    Peppers

    Pepper

    pep-iz

    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 garlic clove, finely sliced
  • pinch of chilli flakes
  • 100g fresh white bread, whizzed to breadcrumbs
  • 300g linguine
  • 85g green pitted olive, halved
    Bowl of olives

    Olive

    ol-liv

    Widely grown all over the Mediterranean, where they've been cultivated since biblical times…

  • ½ small pack basil, torn, saving a few small leaves to garnish
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • zest ½ lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 25g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

Method

  1. 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.

  2. 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.

  3. 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.

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Comments, questions and tips

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carolinebrown1981
11th Nov, 2014
5.05
Loved it! A very quick, easy & tasty dish.
sugar1
26th Sep, 2013
This was OK, rather bland. If you cut the peppers too finely and follow the recipe, the peppers will shrink into charred tiny little strips! I had to cut up another pepper and roast it for half the time, to bulk the dish up a bit. However, the garlic and chilli breadcrumbs were good and I will probably make these again for another recipe - on top of salmon for example.
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AmandaHK
4th Oct, 2016
3.8
Did find this slightly dry, will add a bit more water and butter when combining all the ingredients - too used to creamy pasta dishes! I will use a smaller pinch of chillies as I found it quite warming in the mouth - my 6 year old found it too spicy, but my 8 year old persevered and ate the lot! Hubby wolfed it down, but he can tolerate spicier dishes than me.