Roasted pepper and olive pasta
Editorial illustration; not a photograph of recipe testing.
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Serves 2 · Approximately 25 minutes. An editorial recipe suggestion; not kitchen-tested or nutritionally analysed.
Ingredients
- 160 g dried pasta
- 2 tablespoons olive oil
- 150 g drained jarred roasted peppers, sliced
- 10 pitted olives, chopped
- 200 g canned chopped tomatoes
- Black pepper and optional salt
Method
- Cook the pasta according to its packet instructions. Reserve a mug of cooking water before draining.
- Warm the oil. Add tomatoes and simmer for 8 minutes. Stir in peppers and olives and heat through.
- Add the pasta and toss, loosening with reserved water if needed.
- Taste, season and serve hot.
Kitchen notes
Adjust seasoning to your preference. Check packaged ingredients against your dietary requirements.