Tomato & pepper tagliatelle
8
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
What could be more comforting when the weather turns than a bowl of hot pasta with a fiery chilli kick?
Ingredients
Red pepper
3 medium, deseeded and halved
White pasta, dry
240 g, tagliatelle
Calorie controlled cooking spray
4 spray(s)
Onion
1 medium, finely chopped
Garlic
2 clove(s), crushed
Tinned Tomatoes
1 can(s), large, chopped
Balsamic vinegar
3 teaspoon(s)
Chilli flakes
½ teaspoon(s), level, plus extra to serve
Parsley, fresh
2 tablespoon(s), flat-leaf, roughly chopped
Vegetarian parmesan style hard cheese
20 g, grated, to serve
Instructions
1
Heat the grill to high. Prick the peppers all over using a fork, then arrange on a baking tray, cut-side down. Cook under the grill for 10 minutes, until the skin is charred. Transfer to a heatproof bowl, cover with clingfilm and set aside until cool enough to handle. Peel, then cut into thick strips.
2
Meanwhile, bring a large pan of water to a boil and cook the pasta to pack instructions. Drain.
3
While the peppers are grilling and the pasta is cooking, mist a medium nonstick pan with cooking spray and cook the onion over a medium heat for 6-8 minutes until softened. Add the garlic and cook for a further 1 minute, then stir in the tomatoes, half a tin of water and the balsamic vinegar. Season well, then bring to a boil. Reduce the heat and simmer for 10 minutes, uncovered, until thickened. Add the peppers, chilli flakes and half the parsley.
4
Toss the pasta with the sauce, then divide between plates and serve topped with the cheese, extra chilli flakes and remaining chopped parsley.
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