Ingredients (use vegan versions):
- 1 box/packet of organic linguini (or angel hair if you prefer)
- 2 red capsicums (bell peppers to you Americans)
- 1 large onion
- garlic to taste (I adore garlic and use up to six or more cloves)
- 2 - 3 red chilies
- several artichoke hearts
- handful of Kalamento olives (pitted if possible)
- herbs - parsley, basil, oregano, marjoram - plenty of them!
- sun dried tomato pesto
- black pepper and sea salt
- olive oil
Directions:
Obviously, the name of this recipe is a joke - I don't
remember how it came about, me and my friends had been
drinking a lot when I first cooked the recipe. It's an
(extreme) variation on your typical oglio e aglio sauce.
1. Cut capsicums into thin strips. Slice the chilies and
quarter the onion. Chop the artichoke hearts. Mince the
garlic and the herbs.
2. Heat the oven to about 200 degrees Celsius. Pour some
olive oil in the bottom of a large baking pan, and make
sure it is all covered.
3. Put the ingredients from step one into the pan and mix
them all about together to ensure they are all mixed up and
the vegetables are thoroughly covered with the herbs and
garlic.
4. Roast this in the oven for approximately forty minutes
or until they are thoroughly roasted (onions should be
golden and capsicum skins blistering). A very divine
fragrant scent should permeate the air. Enjoy it!
5. In a large pot, boil a couple of cups of water, as much
as you need to cook the amount of pasta you're using. Once
boiling, drop in a smidgen of olive oil, grind some salt in
and then drop the linguini in. Cook until al dente.
6. Drain the pasta in a strainer. Add a couple of big
teaspoons of the pesto and flip until the pasta is covered.
Then add your roasted vegetables. Again, flip until they
are right through the pasta.
7. Add some cracked black pepper and sea salt, and garnish
with a dash of diced parsley.
8. Serve with a glass of chilled lambrusco! Mmmm...
Angel hair can be substituted for linguini, or even
spaghetti (I don't like spaghetti though, but it would work
nicely). But don't use fettuccini or any other thick pasta -
it bogs down the flavor of the roasted vegetables, which
is the key element in this recipe. I learned from
experience!
Serves: 2-4
Preparation time: Up to 1 and a half hours
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