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Linguine with Roast Capsicum and Tomatoes

Linguine with Roast Capsicum and Tomatoes

Preparation Time 15 mins, Plus cooking time.
Serves 6.


3 roasted peppers, (see roast capsicum recipe)
1 kg ripe tomatoes, skinned (see below)
400g good quality linguine (we suggest Bellata Gold)
Olive oil
3 garlic cloves, finely chopped plus one whole clove
4 anchovies in salt rinsed and finely chopped
1 small red chilli, seeds removed and finely chopped
50g salted capers, rinsed and chopped
3 tbspns red wine vinegar
2 cups breadcrumbs, made from good quality bread
3 tbspns flat leaf parsley chopped.
Grated parmesan
Salt and Pepper to taste


To skin tomatoes, make a small cross and the end of tomato with a knife. Immerse in boiling water for 30 seconds. Remove, cool a little and remove skin.
Heat 3 tbspns oil in a large saucepan, add garlic and anchovies and cook until garlic starts to brown, add chilli and tomatoes and 1 tspn salt. Simmer for 30 mins.
Add the capers and roughly chopped roast capsicum to the sauce with the vinegar.
Heat 100ml oil in a frypan over medium heat. Add whole garlic until garlic browns, remove garlic. Add breadcrumbs to oil and cook until crisp. Drain.
Bring large pot of salted water to the boil. Add spaghetti cook until al dente. Drain, reserve a little of the cooking water and add pasta and a little water to the sauce. Add parsley. season.
Plate then sprinkle with breadcrumbs and parmesan.

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