I love roasted kapia peppers. I just simply sprinkle with olive oil and roast them in the oven. At the end of the roasting the remaining olive oil is mixed with the taste of the peppers and you will get something very yummie. Take a small piece of crunchy bread and dip it into this oil mixture. You will be in heaven, I promise! 🙂
First time I cooked this pasta dish a few weeks ago. I randomly threw all the ingredients together, I didn’t have too much time for cooking. I was going to make a salad with it but because of the lack of time I just chopped some zucchinis into julienne and top the pasta with it. The zucchini’s clean, sweet flavor goes well with the pepper, tomato, spicy sauce. Second time I made this dish for my Budapest Vegan Club’s friends (without the goat cheese) and everyone loved it. I’m sure, you will too!
Roasted Kapia Pepper Sauce with Fusilli
Ingredients (serves 4)
– 500 g fusilli
– 8 pieces kapia peppers
– 4 cloves garlic, sliced
– 4 tomatoes, chopped
– 6 leaves basil
– 4 baby zucchinis, cut into julienne
– goat cheese
– olive oil
– salt, pepper
Heat oven to 180C. Place peppers on a sheet pan, sprinkle with 2-3 tablespoons olive oil and roast for 15-20 minutes until the peppers’ skin gets black. Remove from the oven and let it cool. Peel the skin and remove the seeds carefully. Place it in a bowl.
Cook the fusilli al dente in salted water according to the package. In the meantime add sliced garlic, chopped tomatoes, basil leaves and 1 tablespoon olive oil to the roasted peppers. Season with salt and pepper and with a hand blender work the mixture until it gets smooth. Pour the creamy sauce over the cooked and drained fusilli and stir well. Serve the creamy fusilli onto plates, top with the zucchini and goat cheese crumbles.