Roasted capsicum and tomato pasta with salsa verde

There's no need to feel guilty with this delicious pasta. Brimming with fresh capsicum, capers, garlic and tomatoes it's as healthy as it is delicious.

  • 20 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print


Salsa verde
  • 1/2 cup chopped fresh flat-leaf parsley leaves
  • 1/4 cup chopped fresh basil leaves
  • 1 clove garlic, crushed
  • 2 teaspoon drained baby capers
  • 1/2 cup (125ml) extra virgin olive oil
  • 2 teaspoon red wine vinegar
Roasted capsicum and tomato pasta with salsa verde
  • 3 medium (600g) red capsicum, sliced thickly
  • 1/4 cup (60ml) extra virgin olive oil
  • 250 gram yellow teardrop tomatoes, halved
  • 2 clove garlic, sliced thinly
  • salt and freshly ground black pepper
  • 375 gram penne pasta


Roasted capsicum and tomato pasta with salsa verde
  • 1
    Place capsicum and half the oil in a small baking dish; roast in a very hot oven (240°C/220°C fan-forced) for about 15 minutes or until soft and browned lightly. Add tomato, garlic and remaining oil; season with salt and pepper. Roast for a further 5 minutes or until tomatoes are soft.
  • 2
    SALSA VERDE: meanwhile, combine all ingredients in a small bowl and season to taste with salt and pepper. To prevent discolouration, place plastic wrap on the surface of the salsa until ready to serve.
  • 3
    Cook pasta in a large pan of boiling, salted water until just tender, drain. Return to pan.
  • 4
    Add capsicum mixture to pasta; toss gently to combine. Divide pasta evenly among bowl, top with Salsa Verde.

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