Pasta with spicy pepper sauce

Pasta with spicy pepper sauce

This rich sauce conjures up all the heat of the Mediterranean!

By , 21 September 2015
Pasta with spicy pepper sauce
  • Ready in: 45 mins
  • Serves: 4
  • Price: £1.25 per serving
Nutritional Info
Each 454g serving contains
  • Fat low
  • Saturates low
  • Sugars low
  • Salt low
  • Energy 1516KJ 362KCAL
of your reference intake.
Typical energy values per 100g: 334kJ/80kcal.
  • 1 each red, yellow and orange pepper, de-seeded and quartered
  • 4 vine-ripened tomatoes
  • 2 tbsp olive oil
  • 2 garlic cloves, crushed
  • 1 red chilli, de-seeded and finely chopped
  • 100ml red wine
  • 8 pitted green olives, sliced
  • Cooked pasta, to serve
  • Basil leaves, to garnish
  • Grill the peppers skin side up until the skins start to turn black and blister. Put them in a bowl, cover with cling film and leave for 15 minutes. Remove the skin and slice the flesh into strips.

  • Put the tomatoes in a bowl and pour over enough boiling water to cover. Leave for 1 minute, then drain. When cool enough to handle, remove the skin and cut in half. Squeeze out the juice and seeds, and chop the flesh.

  • Cook the peppers in the oil over a low heat for 5 minutes. Add the garlic and chilli and cook for 1 minute.

  • Stir in the tomatoes and wine, season to taste and bring to the boil. Allow to bubble, uncovered, for 2-3 minutes, then cover and cook over a low heat for 5 minutes. Add the olives, and toss with the pasta and basil leaves to serve.

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