Melissa Hemsley’s Peperonata Pasta (Italian Pepper Sauce)
Melissa Hemsley's simple, vegetarian pasta boasts an Italian peperonata-style sauce made with sautéed red peppers and onions finished with a generous grating of Parmesan. The sauce is
Introduction
This makes enough sauce to satisfy four people generously. Even if cooking for just you or for two, I’d recommend making the full amount of sauce – it can be spooned over toast, tossed through beans or enjoyed as a base for baked eggs, shakshuka-style, or it freezes well for when you need a late-night pasta fix.
Ingredients
| 5 tbsp | olive oil, plus extra for drizzling |
| 2 | red onions, finely sliced |
| 4 | red peppers, finely sliced |
| 4 | garlic cloves, finely sliced |
| Pinch of | chilli flakes |
| 1 x 400g tin of | chopped tomatoes |
| 2 tbsp | capers |
| 350g | dried orzo |
| 2–3 tbsp | red wine vinegar, to taste |
| sea salt and black pepper | |
| To serve: | |
|---|---|
| 1 large handful of | fresh basil leaves |
| grated Parmesan |
Method
Heat the olive oil in a large pot and, once warm, add the onions, peppers and a pinch of salt and pepper, Cover and cook over a medium-low heat for 15 minutes, stirring every so often. Add the garlic and chilli flakes and fry for a minute or two until fragrant, then add the tinned tomatoes and capers. Bring to the boil, then reduce to a simmer and cook (uncovered), stirring occasionally, for 15 minutes.
Meanwhile, bring a large pot of salted water to the boil and cook the orzo until al dente. Reserve a big mug of pasta water, then drain the orzo.
Taste the sauce for seasoning, adding the red wine vinegar to taste. Add the orzo, along with a splash of the reserved pasta water and toss. Serve straight away with the basil, grated Parmesan and an extra drizzle of olive oil.
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