Vegetables Recipes - Peppery Spaghetti

Ingredients

• 450 g/1 lb spaghetti

• 2 red (bell) peppers

• 5 ml/1 tsp coarsely crushed black peppercorns

• 120 ml/4 fl oz/1/2 cup olive oil

• 1 red chili, seeded and chopped

• 3 garlic cloves, crushed

• 30 ml/12 tbsp chopped parsley

• 15 ml/2 tbsp snipped chives

• Salt

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Method:

1. Cook the spaghetti according to the packet directions. Drain and return to the saucepan.

2. Meanwhile, grill (broil) the peppers or hold over a gas flame on a fork, turning until the skins are blackened.

3. Rub off the skins in a tea towel (dish cloth). Slice the peppers into thin strips, discarding the cores.

4. Place in a saucepan with the peppercorns, oil, chili and garlic and cook, stirring, for 3 minutes.

5. Add to the spaghetti and toss well. Stir in the herbs and season with salt. Serve hot.