Roasted capsicum linguine

Linguine is a cross between spaghetti and fettuccine — wider than spaghetti but thinner than fettuccine — flat and about 4mm wide. Linguine (little tongues) originated in Genoa and the Liguria region of Italy where it is traditionally served with clams or pesto. Yummy! Looks like tomato sauce but certainly doesn't taste like it. Fettuccine could replace the linguine.

Ingredients

250 g	Dried linguine
2 Tbsp	Extra virgin olive oil
1 medium	Onion, diced
4 cloves	Garlic, crushed
400 g	Roasted capsicum, from a jar, drained and chopped (Main)
1 tsp	Dried oregano
½ cup	Shaved parmesan
¼ cup	Sour cream

Directions

1. Cook the pasta according to the packet instructions.
2. Meanwhile, heat the oil in a non-stick frying pan. Sauté the onion in 1 tablespoon of oil, until softened. Add the garlic, capsicums and oregano and simmer for 2-3 minutes. Place in a blender and purée until smooth.
3. Drain the pasta well, stir in the remaining tablespoon of oil and add the capsicum purée. Season well. Stir in half the parmesan, then the sour cream and heat gently. Serve topped with the remaining parmesan. Garnish with chopped flat-leaf parsley, if preferred.

See more of Jan's pasta recipes

• Bolognese conchiglioni
• Smoked fish and bacon trivelle
• Lasagne lam roll-ups