Name: Spelt pasta with braised capsicum, nuts & chilli
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1/4 cup (60ml) olive oil; 1 medium onion (150g), chopped finely; 2 clove garlic, crushed; 1 teaspoon fennel seeds; 3 medium red capsicums (bell peppers) (600g), diced; 3 medium_piece medium yellow capsicums (bell peppers) (600g), diced; 1 fresh long red chilli, seeded, chopped finely; 2 tablespoon tomato paste; 1 3/4 cup (430ml) vegetable stock; 2 tablespoon red wine vinegar; 375 gram spelt fettuccine; 1 cup fresh basil leaves; 2 tablespoon pine nuts, toasted; 1/2 cup (40g) grated parmesan

Ingredients

1/4 cup (60ml) olive oil

1 medium onion (150g), chopped finely

2 clove garlic, crushed

1 teaspoon fennel seeds

3 medium red capsicums (bell peppers) (600g), diced

3 medium_piece medium yellow capsicums (bell peppers) (600g), diced

1 fresh long red chilli, seeded, chopped finely

2 tablespoon tomato paste

1 3/4 cup (430ml) vegetable stock

2 tablespoon red wine vinegar

375 gram spelt fettuccine

1 cup fresh basil leaves

2 tablespoon pine nuts, toasted

1/2 cup (40g) grated parmesan

Method

1.Heat oil in a large saucepan over medium-high heat, cook onion, garlic and fennel seeds, stirring, for 5 minutes. Add capsicum and chilli, cook, covered, stirring occasionally, for 8 minutes. Stir in tomato paste, cook 2 minutes. Add stock, bring to the boil. Reduce heat, simmer, covered, 25 minutes or until capsicum is very tender. Remove from heat, stir in vinegar. Season to taste.

2.Meanwhile, cook pasta in a large saucepan of salted water until almost tender, drain. Return pasta to pan.

3.Add capsicum mixture to pasta with half the basil, toss to combine.

4.Serve pasta topped with pine nuts, parmesan and remaining basil.

Spelt is an ancient form of wheat that has a higher level of protein and wider range of nutrients than ordinary wheat. It still contains gluten, making it unsuitable for coeliacs. You can use any form of long pasta instead of the spelt fettuccine.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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