Vegetarian Recipes - Baked Macaroni with Bell Peppers Recipe

  
 

Baked Macaroni with Bell Peppers Recipe

 

Ingredients

 

Serves 4-6

  • 1 1/2 lb/750 g red and yellow bell peppers/capsicums, halved and seeded

  • 1 lb/500 g macaroni or other tube pasta

  • 2 cloves garlic, lightly crushed but whole

  • 4 tbsp extra-virgin olive oil

  • 1/4 cup/50 g salt­cured capers, rinsed

  • 1/2 cup/50 g black olives, pitted and coarsely chopped

  • 2 tbsp finely chopped parsley

  • 2 tbsp fine dry bread crumbs

  • salt and freshly ground black pepper to taste

  • 1 tbsp finely chopped oregano

  • 1 1/4 cups/150 g freshly grated Parmesan cheese

Method:

  1. Turn on the broiler (grill) and broil the bell peppers, turning them often, until the skins are blackened.

  2. Wrap in a brown paper bag or foil for 10 minutes. Take out of the bag or foil and remove the skins. Rinse carefully and dry well. Cut into thin strips.

  3. Cook the pasta in a large pot of salted boiling water until not quite al dente.

  4. Sauté  1 clove of garlic in the oil in a large frying pan over medium heat until pale gold. Remove from the heat.

  5. Finely chop the remaining garlic and add to the pan with the capers, olives, bell peppers, parsley, and bread crumbs. Season with salt and pepper. Cook over low heat for 10 minutes, stirring occasionally. Add the oregano and remove from the heat.

  6. Preheat the oven to 425°F/220°C/gas 7. Butter a baking dish. Drain the pasta and add to half the bell pepper mixture.

  7. Spoon the pasta into the prepared baking dish. Cover with the remaining bell pepper mixture and sprinkle with the Parmesan.

  8. Bake for about 15 minutes, or until lightly browned and crisp on top. Serve hot.