This pasta is best with spicy rose harissa, although any pesto made from sun-dried tomatoes would work well as a foundation.
SERVES 2
2 red peppers, with core and seeds removed, thinly cut lengthways
2 banana shallots, peeled.
200g casarecce pasta
100g Rose Harissa or any other red pesto
To serve, freshly grated parmesan
FROM THE STORECUPBOARD
Extra virgin olive oil, black pepper and sea salt
- Boil a large pot of water. In a large, nonstick skillet heat a few tablespoons oil. Add the shallots and peppers to the pan and cook for about 7-8 minutes. Season the dish with salt and pepper.
- Cover the pan with 3 tablespoons water and let it cook for 3 minutes. The base should be still liquidy; add one tablespoon of pasta-cooking oil before draining.
- While the pasta boils, add it to a saucepan with boiling water. Give the pasta a stir and let it cook for about 5 minutes. Use a colander to drain the pasta. Add it to the peppers and sprinkle with pesto or rose harissa. Toss everything together. Sprinkle with fresh grated Parmesan.