Penne with Capsicum Sauce
30 minutes
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
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Ingredients
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
Directions
Preparation:10min ›
Cook:20min ›
Ready in:30min
- Remove the seeds from the capsicums and cut the flesh into large dice (2 cm).
- Heat the oil in a large frying pan. Add the capsicums and garlic. Cover and cook over gentle heat for 20 minutes, stirring occasionally.
- 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.
- 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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