Roasted pepper linguine with crisp crumbs

Roasted pepper linguine with crisp crumbs

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(5 ratings)

Prep: 15 mins Cook: 30 mins


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


  • 4 mixed peppers, deseeded and sliced



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



    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



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

  • zest ½ lemon



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

  • 25g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…


  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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20th Mar, 2019
Really easy and really yummy would definitely make it again the crumb really makes the dish gives it a crunch. The peppers were really sweet and tasty.
6th Jan, 2019
I have no idea what went wrong as I followed the recipe exactly but it was awful. Had a very odd flavour and both my daughter nor I could eat it. I’m learning to cook and chose this as I thought it would be easy and tasty but it’s back to the drawing board!
11th Nov, 2014
Loved it! A very quick, easy & tasty dish.
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's picture
4th Oct, 2016
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.
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