Roasted Capsicum & Red Onion Pasta with Parmesan, Roquette & Toasted Breadcrumbs
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Destination: Argentina. A vegetarian crowd-pleaser — rigatoni folded through our ATLAS roast capsicum sauce with sautéed capsicum and red onion, wilted roquette, shaved parmesan and a scattering of golden toasted breadcrumbs for crunch.
Serves 2 · 20 mins + prep
In your box
- 1 parmesan pack
- 1 ATLAS roast capsicum sauce tub
- 1 panko breadcrumb sachet
- 1 rigatoni pasta pack*
- 1 capsicum
- 1 red onion
- 1 wild rocket pack
- 1 parsley bunch*
*Parsley may be split across other dishes — read each recipe carefully. We've given you more pasta than you need; please consult the packet instructions for guidance on how much to use. Our Gluten Free Travellers will receive gluten free pasta and almonds (nuts) instead of breadcrumbs, so please disregard wheat and gluten allergens.
From your pantry
Olive oil, salt
Equipment
Large saucepan, sieve, frying pan, peeler, absorbent paper
Method
1. Prepare the ingredients. Read the recipe in full before you begin. Wash the vegetables. Bring a saucepan of salted water to the boil. Thinly slice the red onion and capsicum. Using a peeler, shave the parmesan. Roughly chop 1 teaspoon per person of parsley leaves.
2. Cook the pasta. Add the pasta to the boiling water and cook for 12–15 minutes or until al dente, then strain and set aside.
3. Toast the breadcrumbs. Meanwhile, heat a splash of oil in a frying pan over low-medium heat, add the panko crumbs and toast for 2–3 minutes or until golden brown. Drain on absorbent paper and reserve the frying pan, wiping it clean with a damp cloth.
4. Sauté the capsicum. Return the pan to a medium heat with a splash of oil, add the capsicum and sauté for 5–6 minutes, or until beginning to soften. Reduce the heat to low, add the sauce to the capsicum and stir to gently combine and warm through.
5. Combine the ingredients. In a large bowl or saucepan, combine the strained pasta with the sauce, capsicum and red onion, stirring to coat and adding a splash of pasta water if needed to help bring the sauce together. Right before serving, mix the rocket in too.
To serve
Divide the pasta between serving bowls, and top with parmesan, chopped parsley and toasted breadcrumbs.
Chef's tips
- Al dente means 'to the tooth' — the point at which pasta is cooked through but still has a bit of bite and texture.
- Save your pasta water: before straining, always reserve some of the water in a mug. A small splash of the starchy water helps loosen the sauce and coat the pasta — add a little at a time so it doesn't become a soup.
Wanna wing it?
- Add chilli to the sauce
- Add dried herbs to the toasted breadcrumbs
Allergens: garlic, onion, wheat, gluten, yeast, dairy, mild chilli.