Recipe – Penne with fines herbes olives, Romano pepper and raspberry vinegar

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Recipe - Penne with fines herbes olives, Romano pepper and raspberry vinegar
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Penne with fines herbes olives, Romano pepper and raspberry vinegar.

From Mark Evans at Tierra Kitchen


The full savoury flavour of the olives, combined with roast sweet Romano peppers, piquant raspberry vinegar and lashings of basil makes this pasta dish exceptional! SERVES 6


INGREDIENTS

3 good size Romano peppers, (400gms), cut in half with seeds removed and cut in half again
50ml raspberry vinegar
50ml olive oil
3 cloves garlic, roughly crushed
120gms Real Olive Company Fines Herbes Olives
30gm Fresh basil
Sea salt and cracked pepper for seasoning
300gms penne (uncooked weight)

METHOD

Pre heat oven to 160oC.

Baste the peppers with the raspberry vinegar, olive oil and garlic. Roast for 30 minutes or until just cooked through and taking colour.

Cook the pasta to taste.

Toss the pasta with the olives, peppers and all the cooking juices and basil. Season well and serve.

Try adding 80gms grated Emmental for an extra flavour hit.


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