Name: Roasted pepper linguine with crisp crumbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 4 mixed peppers deseeded and sliced; 2 tbsp olive oil; 2 garlic cloves finely sliced; pinch of chilli flakes; 100g fresh white bread whizzed to breadcrumbs; 300g linguine; 85g green pitted olive halved; ½ small pack basil torn, saving a few small leaves to garnish; zest ½ lemon; 25g butter

Home
Recipes
Roasted pepper linguine with crisp crumbs

Roasted pepper linguine with crisp crumbs

Good Food team

Save recipe

Serves 4

Easy

Prep: 15 mins

Cook: 30 mins

A star rating of 4.3 out of 5.8 ratingsRate

loading...

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

Healthy

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Blackberry zabaglione

A star rating of 4 out of 5.8 ratings

Bitterleaf salad

A star rating of 4.5 out of 5.2 ratings

Ingredients

Nutrition

Units:

MetricUS

4 mixed peppers

deseeded and sliced
2 tbsp olive oil
2 garlic cloves

finely sliced
pinch of chilli flakes
100g fresh white bread

whizzed to breadcrumbs
300g linguine
85g green pitted olive

halved
½ small pack basil

torn, saving a few small leaves to garnish
zest ½ lemon
25g butter

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal437

low
fat17g

low
saturates5g
carbs59g
sugars11g
fibre4g
protein13g
salt1.3g

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, September 2013

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.3 out of 5.8 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now