Recipe: Roasted Red Peppers with Orecchiete

We're in the process of clearing out our freezer ready to clean and de-frost in preparation for Christmas.  During November I usually double cook a dozen or so dishes to stack the freezer with 'ready meals' ahead of the busy season.  My aim is always to avoid shopping altogether between Christmas Eve and 2nd January, apart from a trip to the farm shop for more fruit and veg.  One of our favourites to prep is this delicious pasta dish, which freezes as is, ready to bung in the oven on a wintry afternoon.  Or just cook it from scratch and enjoy at once - delicious either way.


Roasted Red Peppers with Orecchiette

Ingredients

2 long red peppers
12-15 cherry tomatoes
2 cloves of garlic
Good olive oil
A large handful of basil
Orecchiette pasta, or similar

Method

1. Halve the peppers lengthways and place in an oiled roasting dish.

2. halve the tomatoes and slice the garlic and scatter inside the pepper boats.

3. Whizz the basil with a good glug of olive oil and some salt in a food processor.

4. Drizzle the basil oil over and bake at 200C for about 15 minutes.

5. Cook the pasta according to the packet instructions.  Drain.

6. Remove the peppers from the oven when soft and beginning to brown at the edges.  You can then either serve as they are or chop them up in the pan.

7. Transfer the drained pasta to the roasting dish and toss it in the pan juices.

8. Serve pasta and veg together, with fresh basil torn over the top.  (Also works really well with quinoa instead of pasta.)

If preparing ahead, freeze the vegetables uncooked and then pop in a hot oven from frozen for about 30 minutes.  Check the peppers are soft and cooked through before serving.


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