Serves 4
30 min
Peri Peri Pasta
Recipe GLPRc8f6788011fe26
A vibrant, spicy African-inspired pasta dish featuring al dente penne coated in a fiery peri peri sauce made from roasted red chillies, tomatoes, and aromatic garlic. Tossed with tender sautéed carrots and bell peppers, then finished with melted cheese and oregano for a perfectly balanced heat and richness.
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Ingredients
250 gm Penne pasta
1 Onion, roughly chopped
4 Garlic cloves
2 Tomatoes
2 Dry red chillies
1 Bay leaf
2 tbsp Olive oil
2 tsp Salt
1 tsp Sugar
1 tsp Chilli flakes
1 tsp Dried oregano
2 tbsp Vegetable oil
½ cup Carrot, diced
½ cup Bell pepper, diced
¼ cup Cheddar cheese, grated
Directions
Peel the tomatoes by blanching them briefly in hot water, then roughly chop the onion and peel the garlic cloves.
Add the chopped tomatoes, onion, and garlic cloves to a blender or food processor.
Add the dry red chillies, bay leaf, olive oil, 1 tsp salt, sugar, chilli flakes, and oregano to the blender.
Blend on high speed until you achieve a smooth, fine paste.
Heat the peri peri paste in a nonstick pan over medium heat, stirring frequently, until it reduces to a semi-dry consistency (about 5 minutes).
Bring a large pot of water to a boil, add the remaining 1 tsp salt and the vegetable oil, then add the penne pasta and cook until al dente according to package directions.
Drain the cooked pasta in a colander and set aside.
Heat the remaining vegetable oil in a wok or large pan over medium-low heat.
Add the diced carrot and bell pepper, and sauté gently until they soften and begin to caramelize slightly (about 4–5 minutes).
Add the drained pasta to the vegetables and toss well to combine.
Pour the prepared peri peri sauce over the pasta and vegetables, and toss continuously until the pasta is evenly coated with the sauce.
Remove from heat, sprinkle the grated cheese and a pinch of extra oregano over the top, and toss gently.
Serve immediately while hot.
