Pasta with roasted peppers and chiles

Serves 4

Ingredients:

6 small red bell peppers

3 tbsp olive oil

2 garlic cloves, finely chopped

1 fresh red jalapeño chile pepper, seeded and finely chopped

1 fresh green jalapeño chile pepper, seeded and finely chopped

pinch of dried oregano

few sprigs of fresh thyme (leaves only)

12oz (350g) dried penne

¼ cup finely grated Pecorino cheese

hot chili oil, for serving

sea salt and freshly ground black pepper

Method:

1 Preheat the oven to 400°F (200°C). Generously coat the bell peppers with 2 tablespoons of the oil. Place them in a shallow roasting pan and roast for 15 minutes or until soft and charred. Remove from the oven, seal in a plastic or paper bag and set aside to cool.

2 Place the remaining 1 tablespoon of oil in a frying pan, add the garlic and chiles, and cook for a few minutes over low heat, without browning. Stir in the oregano and thyme.

3 Remove the peppers from the bag and, using your hands, rub away the skins. Cut the peppers and discard the seeds and white membranes. Cut the flesh into strips, then add to the frying pan. Season and leave to stand.

4 Cook the pasta as the package directs. Drain, saving a small amount of the cooking water. Return the pasta to the pot and toss with the reserved cooking water. Scrape in the pepper mixture, add the Pecorino, and toss well. Drizzle with chili oil and serve.

Cook’S Notes:

Seal the roasted peppers in a bag the steam loosens the skins, making them easier to peel.

Pasta with roasted peppers and chiles