A bold and flavourful pasta dish that’s as vibrant as it is delicious! Tossed in a rich, nutty red sauce made with sundried tomatoes, capers, toasted pecans, and Banhoek Chilli Oil, this spaghetti is perfectly complemented by charred sweet peppers and roasted cherry tomatoes. Topped with a fresh, zesty tomato salsa, it’s a beautifully balanced meal that’s quick and easy to prepare, perfect for a weeknight dinner or an elegant date night.
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SERVES 2
PREP TIME: 30MINS
COOKING TIME: 20MINS
INGREDIENTS
2 cups small, sweet peppers or 2 regular red peppers
2 cups fresh cherry tomatoes
1 cup sundried cherry tomatoes or regular sundried tomatoes
2 tbsp capers
¼ cup toasted pecan nuts
15 fresh chives
¼ cup Banhoek Chilli Oil
1 large tomato
1 red pepper
½ packet (250g) spaghetti pasta
COOKING METHOD
Prep the roast veg:
Preheat the oven to the hottest grill setting. Slice the sweet peppers in half or regular red peppers into small chunks and slice in half, half the cherry tomatoes. Place on a baking tray. Drizzle with Banhoek Chilli Oil and sprinkle with seasoning and place in the oven. Grill until the peppers and tomatoes are slightly charred (roughly 10mins). Remove and set aside.
Prep the red sauce:
Place the sundried tomatoes, capers, pecan nuts, chives, the remaining half fresh cherry tomatoes, and Banhoek Chilli Oil in a blender and blitz until smooth.
Prep the fresh salsa:
Finely chop the large tomato and red pepper and mix with a little of the Banhoek Chilli oil.
Dishing up:
Cook the pasta according to the packet instructions. Mix the red sauce with the pasta and a little of the pasta water. Divide into 2 large pasta bowls, top with roasted veg and fresh salsa and enjoy.
