Fresh Trofie with Spicy Red Pepper & Olive Sauce Recipe

Ingredients

2 onions
2 red peppers
2 garlic cloves
1 chilli
80g kalamata olives
400g tin of chopped tomatoes
1 tsp dried oregano
400g fresh trofie pasta
50g rocket
1 lemon

Prep: 15 mins | Cook: 20 mins

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Method

1. Peel and finely chop the onions. Have the peppers and scoop out the seeds and white pith. Roughly chop the peppers into small pieces. Peel and thinly slice the garlic cloves. Halve the chilli, scraping out the seeds and white pith for less heat. Finely chop the chilli.

2. Drizzle 2 tbsp oil into a large pan and warm over a medium heat. Slide the onions, peppers, garlic and chilli into the pan. Season with a good pinch of salt and pepper. Fry the veg in the pan for 8-10 mins, stirring occasionally, till starting to soften.

3. While the veg are frying, roughly chop the olives. Fill and boil your kettle.

4. When the veg in the pan have softened, scatter in the olives. Pour in the chopped tomatoes and sprinkle in the dried oregano, along with a pinch of sugar, if using. Pour 200ml hot water from the kettle into the pan and stir well. Bring the sauce to the boil, then reduce to a simmer and cook gently for 10 mins, stirring occasionally, till slightly thickened.

5. When the sauce is simmering, fill a separate large pan with the remaining water from the kettle and top it up, if necessary. Season with a good pinch of salt. Pop the pan onto the hob and bring to the boil.

6. When the sauce is nearly ready, drop the trofie pasta into the pan with the boiling water. Simmer the pasta for 4 mins, till just cooked with a slight bite. Drain the cooked pasta well.

7. When the pasta is cooked and drained, add it to the pan with the tomato sauce. Squeeze in the juice from half of the lemon. Toss the pasta and sauce together, till the sauce coats the pasta. Divide the pasta and sauce between warm plates. Serve topped with a scattering of rocket leaves, with wedges of the remaining lemon half on the side.

8. Love Your Leftovers
The pasta and sauce will keep for up to 3 days in the fridge in airtight tubs. Divide the pasta between tubs and seal. Reheat in the microwave or on the hob, with an extra splash of water or stock, till piping hot. This recipe can also be frozen for up to 3 months. Defrost overnight before reheating.