- 350g trompetti or fusilli pasta
- 2 tsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- large onion, roughly chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 plump garlic cloves, crushed
- 375g jar mil Peppadew sweet cherry peppers or sliced peppers from a jar
Sometimes called bell peppers or capsicums, these sweet, mild peppers come in variety of colours…
- 85g packet rocket or watercress, roughly torn
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
Cook the pasta according to pack instructions.
Meanwhile, heat the oil in a large pan, then fry the onion over a medium-high heat for 5-6 mins, stirring occasionally, until golden and softened. Stir in the garlic and cook for a further 2-3 mins. Drain the peppers, reserving their juice, then stir into the onion. Cook for 2-3 mins to heat through. Blitz the mixture in a food processor, with 75ml/2½fl oz reserved juice from the peppers and 75ml/2½fl oz cooking liquid from the pasta, to make a chunky sauce.
Drain the pasta and return it to the pan. Add the pepper mixture, then season to taste. Toss with the rocket or watercress while still hot, so it just begins to wilt, then serve.