This balsamic pepper pasta recipe is the third 'frying pan pasta' i've made from Jamie Oliver's One: Simple One-Pan Wonders recipe book. It's cooked in a frying pan, serves 1 person, uses fresh lasagne sheets that are cut into the appropriate shape for the recipe...and is ready in under 30 minutes!
The end result is tagliatelle shaped pasta with strips of roasted red peppers coated in a beautifully flavoured rich tomato sauce that has a lovely warmth from the chilli and a hum of balsamic vinegar...it's perfectly balanced and moreish!
Tip
- This balsamic pepper pasta recipe can easily be adapted if you’re cooking for more people.
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How to make this Balsamic Pepper Pasta
Ingredients
- a drizzle of olive oil
- 1 clove garlic, finely sliced
- 0.5 red chilli, finely sliced
- 1 sprig basil – stalk finely sliced and leaves torn and kept separate
- 2 large jarred roasted red peppers, cut lengthways into 1 cm strips
- 200ml passata
- 125g fresh lasagne sheets, cut lengthways into 1cm strips
- 300ml boiled water
- 10g parmesan cheese, grated
- thick balsamic vinegar
- salt and freshly ground black pepper
- extra virgin olive oil, to garnish (optional)
Instructions
- Put a 28cm frying pan on a high heat. Once hot, pour a little drizzle of olive oil into the pan, add the garlic, chilli and basil stalk and cook for about 2 minutes until the garlic is lightly golden.
- Stir in the peppers and cook for 1 minute, followed by the passata. Scatter in the pasta, then carefully pour in enough boiling kettle water to just cover the pasta – about 300ml. Let it bubble away for 4 minutes, or until the pasta has absorbed most of the water and you’ve got a nice sauce, stirring regularly and loosening with an extra splash of water, if needed.
- Turn the heat off, add the torn basil leaves and stir in the parmesan and a good drizzle of balsamic, then season to perfection. Finish with a kiss of extra virgin olive oil, if you like.
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Balsamic Pepper Pasta
Equipment
Ingredients
- a drizzle of olive oil
- 1 clove garlic finely sliced
- 0.5 red chilli finely sliced
- 1 sprig basil – stalk finely sliced and leaves torn and kept separate
- 2 large jarred roasted red peppers cut lengthways into 1 cm strips
- 200ml ml (7.5 oz) passata
- 125g g (4.4 oz) fresh lasagne sheets cut lengthways into 1cm strips
- 300ml ml (1 ⅓ cups) boiled water
- 10g g (0.4 oz) parmesan cheese grated
- thick balsamic vinegar
- salt and freshly ground black pepper
- extra virgin olive oil to garnish (optional)
Instructions
- Put a 28cm frying pan on a high heat. Once hot, pour a little drizzle of olive oil into the pan, add the garlic, chilli and basil stalk and cook for about 2 minutes until the garlic is lightly golden.
- Stir in the peppers and cook for 1 minute, followed by the passata. Scatter in the pasta, then carefully pour in enough boiling kettle water to just cover the pasta – about 300ml. Let it bubble away for 4 minutes, or until the pasta has absorbed most of the water and you’ve got a nice sauce, stirring regularly and loosening with an extra splash of water, if needed.
- Turn the heat off, add the torn basil leaves and stir in the parmesan and a good drizzle of balsamic, then season to perfection. Finish with a kiss of extra virgin olive oil, if you like.
Notes
- This balsamic pepper pasta recipe can easily be adapted if you’re cooking for more people.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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