With only five ingredients – and most of them available in your pantry already – this red-pepper linguine is a recipe you’re going to want to have on hand.
SERVES 4 // COOKING TIME 40 min
2 red peppers
1 brown onion, chopped
10 g tomato paste
1 cup double cream
300 g linguine
1. Preheat oven to 200°C and prepare a baking tray.
2. Toss the red peppers with salt and pepper and enough olive oil to coat well. Place on the baking tray and roast for 30 minutes, until slightly charred.
3. Place the peppers in a bowl, cover with cling film and leave to steam and cool, then peel off the skins.
4. Heat 1 tsp oil in a pot and fry the onion for 5 minutes, until softened.
5. Add the tomato paste and ½ cup water, and bring to a simmer. Cook on high for 3 minutes.
6. Place the onion mixture, cream and red peppers in a food processor. Blend until smooth. Season to taste.
7. Cook the pasta until al dente, 5–7 minutes.
8. Toss the pasta with 1 tbsp oil and season well. Stir through the red-pepper sauce to coat, then serve.
Make a double batch of sauce to use on pizza bases, or on burgers and steaks. It’ll last for up to five days in the fridge!
Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za
If you’re keen to hop on to the few-ingredients trend, you’ll love this take on our five-ingredient biltong pizza bowl.