Hot conchiglie | Reader's Digest Australia
Grilling green capsicums gives them a slightly smoky taste and makes it easy to slip off their skins. They give a great flavour and vitamin boost to the diced tomato and kalamata olive dressing in...
Ingredients
- 3 green capsicums, halved and seeded
- 500 g ripe tomatoes
- 3 cloves garlic, finely chopped
- 1 tablespoon red wine vinegar
- 1 teaspoon dried red chilli flakes (optional)
- 4 tablespoons extra virgin olive oil
- 10 kalamata or other black olives, pitted and halved
- ¼ cup (15 g) finely chopped fresh basil
- ¼ cup (10 g) finely chopped rocket
- 400 g conchiglie (pasta shells), or other shapes such as penne
- salt and pepper
- rocket leaves to garnish (optional)
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