Inspiration

Pepper, Caper and Spinach Pappardelle Gratins

cook 20 mins
Tags: Quick eats
Ingredients
  • 350 g (11 1/2 oz) pappardelle
  • 1 red pepper, cored, deseeded and cut into chunks
  • 1 yellow pepper, cored, deseeded and cut into chunks
  • 2 tablespoons olive oil
  • 100 g (3 1/2 oz) black olives, pitted and roughly chopped
  • 4 tablespoons drained capers
  • 250 g (8 oz) baby spinach leaves
  • 300 g (10 oz) mozzarella cheese, cubed
  • 4 tablespoons grated Parmesan cheese
Directions
  • Cook the pappardelle in a large saucepan of lightly salted boiling water for 8–10 minutes, or until just tender.
  • Meanwhile, place the peppers in a roasting tin and toss with the oil. Cook under a preheated hot grill for 5 minutes, turning until lightly charred and soft.
  • Drain the pasta and return to the pan with the olives, capers, spinach and mozzarella and toss over a low heat for 1 minute until the spinach wilts and the mozzarella starts to melt. Add the grilled peppers with the oil and toss.
  • Pile into 4 flameproof serving bowls and sprinkle each with Parmesan, then place under a preheated hot grill for 1 minute until the tops are golden. Serve hot.
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