Penne with fines herbes olives, Romano pepper and raspberry vinegar.
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
50ml raspberry vinegar
50ml olive oil
3 cloves garlic, roughly crushed
30gm Fresh basil
Sea salt and cracked pepper for seasoning
300gms penne (uncooked weight)
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.