Penne with Capsicum Sauce

Penne with Capsicum Sauce


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Capsicums – especially red ones – are a superb source of vitamin C. These relatives of the chilli also contain flavonoids, which seem to fight cancer in several different ways.

Janet Mitchell

Serves: 4 

  • 1kg red and yellow capsicums
  • 1/3 cup olive oil
  • 4 cloves garlic, crushed
  • 500g penne
  • 1/3 cup chopped fresh basil
  • 1/4 cup grated Parmesan cheese

Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Remove the seeds from the capsicums and cut the flesh into large dice (2 cm).
  2. Heat the oil in a large frying pan. Add the capsicums and garlic. Cover and cook over gentle heat for 20 minutes, stirring occasionally.
  3. Cook the pasta in a large saucepan of boiling water according to the packet directions, until firm-tender. Drain, then turn into a serving bowl and toss with the capsicums. Stir in the basil.
  4. Serve with Parmesan cheese on the side.

Did you know?

*Capsicums belong to the same species as chillies, but capsicums lack the tongue-tingling heat because they do not contain capsaicin.
*You can add a lot of nutritional value to a salad (such as tuna, chicken or pasta) by serving it in an edible ‘bowl’ made from a seeded capsicum.

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