One last taste of summer! I draw a lot of inspiration from traveling and created this dish on my recent trip to Puglia. It’s a light and easy weeknight pasta with plenty of veggies that paires perfectly with a large green salad. Peppers and tomatoes provide you with plenty of vitamin C while the pine nuts are rich in magnesium and iron combined with unsaturated fats from the olives.
Serves four
Ingredients: (preferably organic)
- 2 red peppers, finely sliced
- a splash of olive oil
- one clove garlic, minced
- two handfuls cherry tomatoes
- pink Himalayan salt, to taste
- black pepper, to taste
- a handful kalamata olives
- a handful basil
- a handful pine nuts, roasted
- one pack pasta of your choice, I use GF brown rice pasta
Directions:
01. Pre-heat the oven to 200 degrees. Place the peppers on a parchment paper lined baking sheet, season with salt and a splash of olive oil. Bake for about 20 minutes.
02. Warm up a generous splash of olive oil in a large pan and lightly roast the garlic until golden. Add the tomatoes and simmer for 15 minutes until they are melting together.
03. Cook the pasta, reserving some of the cooking water.
04. Add the roasted peppers and olives to the tomatoes and mix in ¼-½ cup pasta water if needed. Season with salt and pepper and add pasta. Add fresh basil and mix well. Garnish with pine nuts to serve. Buon appetito!
