- 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
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
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 fruits…
- 25g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
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.