Jump to Main ContentJump to Primary Navigation
Top

Recipe: Peppers stuffed with pasta

recipe-rt.jpg

This modern Italian starter is as attractive on the plate as it is delicious. Try to go for yellow or orange peppers as they are neither too sweet nor bitter. If you don’t fancy spaghetti you can use any miniature pasta shapes – such as ditalini (small ditali) or pennette (small penne) – for an artier take on the dish. For those of you who consider yourselves to be neat freaks, they just fit better. You could even double up on portions and serve with a leafy green salad as a healthy main meal for two.

Kcal: 458 per portion

Fat: 18.5g per portion

Sat Fat: 2.6g per portion

Preparation time: 14 minutes

Cooking time: 16 minutes

Ingredients (Serves 4)

  • 4 large yellow peppers
  • 100g black olives, pitted and chopped
  • 2 tbsps fresh flat-leaf parsley, finely chopped
  • 2 canned or bottled anchovy fillets, drained and chopped
  • 1 garlic clove, crushed
  • 1 tbsp capers, rinsed
  • ½-1 tsp crushed dried chillies
  • Salt and freshly ground black pepper
  • 5 tbsps extra virgin olive oil
  • 300g spaghetti (or pennette or ditalini pasta – available at all good supermarkets)
  • 2 tbsps dried breadcrumbs

Method

Step 1: Grill the peppers until the skin is charred all over. Leave until they are cool enough to handle.

Step 2: Remove the pepper skins with a small sharp knife. They should peel off easily. Cut in half, remove the cores, seeds and ribs, and pat dry.

Step 3: In a large bowl, combine the olives, parsley, anchovies and garlic with the capers, chillies, salt and pepper, and half the olive oil.

Step 4: Cook the pasta in boiling water until slightly undercooked, then drain. Transfer to the bowl of chopped ingredients and mix thoroughly. Season to taste.

Step 5: preheat the oven to 220°C/gas Mark 7.

Step 6: Brush a roasting tin with some of the remaining oil. Place the pepper halves in the tin and fill with your pasta mixture (if you’re using spaghetti, roll it around a fork as you do when you eat it). Sprinkle with the breadcrumbs and then drizzle over the remaining oil.

Step 7: Bake for about 10 minutes, until a light crust has formed. Serve hot.

Gastronomy Of Italy by Anna Del Conte (£30, Pavilion) is out now

Eat with:

Wine expert Jane Parkinson recommends the perfect pairing.

Askos Verdeca, Masseria Li Veli 2012, £95.94 for a case of six, armitwines.co.uk

This gorgeous white from Italy’s heel, Puglia, is made from local grape varieties verdeca and fiano. together they make a perky dry white that’s full of juicy pear flavours, and with its herbal twist the wine will pick up nicely on the olive, caper, garlic and chilli flavours.

Related

mg-9557blur2-rt.jpg

Recipe: Stylist's 200th issue cake

salami-main-rt.jpg

Recipe: Salami and goat’s curd pizza

main-pic-rt.jpg

Recipe: Pork and cashew stir-fry

Latest...

Lidl is selling £3.33 bottles of prosecco – but there’s a catch

Bring on the bubbles

by Megan Murray
21 Aug 2017

A vanilla ice cream shortage is currently sweeping the UK

But it’s still 99-with-a-flake season!

by Moya Crockett
15 Aug 2017

This mobile artisanal gin bar brings the party straight to your door

Roll up, roll up

by Moya Crockett
14 Aug 2017

We would screw over our friends for free pizza, study says

Well, it is pretty good. Sorry.

by Amy Swales
10 Aug 2017

The gin bauble game just got updated for Christmas 2017

We look forward to trees entirely decorated in things we can eat and drink

by Amy Swales
10 Aug 2017

The untranslatable foreign words all foodies need in their vocabulary

Put down your grief bacon and read this

by Amy Swales
09 Aug 2017

This gin is one of the best in the world – and costs under £10

It keeps topping the polls in industry taste tests, but leaves you change from a tenner

by Amy Swales
27 Jul 2017

These are the UK's best bars for indulging your love of gin

G&T, anyone...?

by Jenny Tregoning
27 Jul 2017

Pink gin has arrived to make our summer 100% better

Our go-to tipple, infused with strawberries, raspberries and redcurrants

by Anna Brech
27 Jul 2017

An espresso martini festival is coming to the UK this summer

All aboard for an homage to the suave and punchy concoction

by Anna Brech
26 Jul 2017