I’m a fairly unpicky vegetarian, but I do draw the line at sun-dried tomatoes. After all, who wants to eat shoe leather? At one point it was all you ever seemed to find on restaurant menus. Now goat’s cheese is the new black (and at least edible!)
So I adapted this recipe from one a friend used to make. Come to think of it, her version had broccoli in as well as sun-dried tomatoes. I love broccoli, but oddly enough, not with pasta very much. So I went off and started fiddling.
I’m always on the look-out for dryer pasta sauces, given I’m not fussed about creamy ones, and sometimes get a bit bored with tomato-based sauces.
I like peppers a lot. I was a lazy minx and used half a jar of chargrilled peppers that I happened to have in the cupboard. And some of the oil from them loosened up the final dish.
If you’re vegan, you could certainly put the broccoli back in and omit the feta.
Clove of garlic, chopped finely
Small red chilli, chopped finely
Tbsp of toasted pine nuts
Chargrilled red and yellow peppers, cut into bite-sized chunks
Cook the pasta. Meanwhile, toast the pine nuts in a dry pan. Once they’re done, set them aside and add a dash of olive oil to the pan. Warm the garlic and red chilli through, but don’t let them colour. It’s up to you whether you warm the peppers through as well, or whether you use them straight from the jar. I tend to warm them slightly. Crumble the feta, then add everything to the pasta and mix well. Serve with plenty of black pepper.