fusilli with capsicum and sun-dried tomatoes

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15 minutes       preparation time
45 minutes       cooking time

nutritional value per serve
11.5g       fat
29g          carbohydrate
6.2g         protein

用料

large red capsicum	1
large yellow capsicum	1
extra virgin olive oil	1/2 cup(125ml)
shallots, finely chopped	2
crushed garlic	1 clove
dried chillies, crushed	1 tablespoon
vegetable stock	1/2 cup(125ml)
sun-dried tomatoes in oil,drained and chopped	125g
capers, rinsed and dried	2 tablespoons
balsamic vinegar	2 tablespoon
dried fusilli	400g
chopped fresh oregano	2 tablespoons
serves 4

fusilli with capsicum and sun-dried tomatoes的做法

Preheat grill to high. Grill capsicums until skin blackens and blisters. Transfer to a plastic bag to cool, remove skins, deseed and chop.
Heat the oil in a large pan, add shallots and cook for 5 minutes until softened. Add garlic, chillies and 2 tablespoons of the stock. Cook for 5 minutes, add capsicums and sun-dried tomatoes. Cook for a further 10 minutes, add more stock if needed. Stir in capers and vinegar and cook for 1 minute.
Cook pasta in a large pan of boiling water, until al dente. Drain and toss with remaining oil. Spoon over the sauce, mix to combine. Serve hot or cold, garnished with oregano.