Grilled red pepper and black olive conchiglie

Name: Grilled red pepper and black olive conchiglie
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 3.00 red peppers; 45.00 ml fresh chillies 573; 4.00 garlic cloves; 125.00 ml olives black, paste; 0.00 olive oil; 500.00 g pasta conchiglie; 0.00 black pepper freshly ground; 0.00 parmesan cheese grated

4 servings

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Starch

By Food24 November 03 2009

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Grilled red pepper and black olive conchiglie

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Ingredients (8)

3.00	red peppers
45.00 ml	fresh chillies — 573
4.00	garlic — cloves
125.00 ml	olives — black, paste
0.00	olive oil
500.00 g	pasta — conchiglie
0.00	black pepper — freshly ground
0.00	parmesan cheese — grated

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Method:

Preheat oven to 180 &degC.
Halve peppers and place, cut side down, on a baking sheet.
Drizzle with olive oil and roast for 20 to 30 minutes or until skins start to char.
Place in a bowl and cover with clingwrap.
Blend leftover pan juices and garlic with a little olive oil.
Leave peppers to stand for five minutes, then pull off the skins.
Stir olive paste through cooked pasta.
Place peppers in a baking dish, top with pasta and pour pan juices over.
Season with black pepper, top with Parmesan and grill for eight to 10 minutes or until bubbling and golden.
Serve with toasted ciabatta topped with ripe tomato.