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Roast pepper fusilli

Ingredients 14
Servings 6


  • 4
    extra-large red sweet peppers, quartered and seeded
  • 125
    extra virgin olive oil
  • 2
    large onions, diced
  • 2
    slim aubergines, diced
  • 6
    large cloves garlic, slivered or crushed
  • 1
    lemon, peel, slivered or grated
  • 2
    red pepper flakes
  • 50
    anchovy fillets, slivered
  • 5
  • 45
    cooking salt
  • 500
  • 12
    black olives, stoned and quartered
  • 60
    soft feta cheese, crumbled
  • sea salt and milled black pepper to taste


1. Place the peppers on the rack of a roasting pan. Grill directly under the preheated grilling element until the skin blisters and blackens in patches. Remove, cool for a few minutes and place in a plastic bag. Leave until cool enough to handle, then carefully peel off the skin. Cut into strips. 2. Heat olive oil in a frying pan until hot but not smoking. Sauté diced onions, stirring constantly until pale gold and softened. 3. Add brinjals, garlic, lemon peel and red pepper flakes. Continue cooking for 5 to 6 minutes. Remove and toss with reserved peppers and the anchovies. 4. Bring water and salt to a rolling boil in a pasta pot. Add pasta and stir immediately to prevent fusilli sticking together. Cook according to packet directions. Drain in a colander. 5. Fold in red pepper and onion mixture and sprinkle with olives and feta cheese. Taste the mixture - you may need to add a little extra sea salt and milled pepper. Serve at room temperature, in wide shallow bowls.

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