Grilled red pepper and black olive conchiglie

Recipe from: 3/1/2005 12:00:00 AM

Ingredients 8
Servings 1


Serving Change
  • 3
    red sweet peppers
  • 45
    olive oil
  • 4
    garlic cloves
  • 125
    black olive paste
  • a little olive oil
  • 500
    conchiglie (shell) pasta, cooked
  • freshly ground black pepper
  • grated Parmesan


Preheat oven to 180 °C.
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.

Read more on: starch  |  roast  |  grill


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