Caramelised Peppers Fusilli

The secret to this simple Italian classic is to cook the vegetables as slowly as possible so the moisture evaporates and the vegetables become sweet and meltingly together. Add a pinch of dill or basil for extra flavour and top it up with shaves of Parmigiano Reggiano cheese. Delish!

Serves:  4

Prepare: 15 minutes

Cook: 30 minutes

Ingredients:

• 2-3 tbsp olive oil
• 2 onions, sliced
• 2 garlic cloves, sliced
• 1 red pepper, seeded and sliced
• 1 green pepper, seeded and sliced
• 25g fresh basil
• 300 g fusilli or other pasta shapes
• 2 tbsp Parmigiano Reggiano cheese, plus extra to serve
• Juice of ½ lemon
• Chilli flakes to serve, optional

1. Heat the oil in a large non-stick frying pan and cook the onion, garlic and peppers with half of the basil leaves over a gently heat for 30 minutes, stirring occasionally until very tender and golden brown.

2. Meanwhile, cook the pasta in a large pan of boiling water according to the pack instructions. Drain loosely and return to the pan.

3. Stir in the pepper mixture, Parmigiano Reggiano cheese and remaining basil leaves and toss well together. Grind in some black pepper and add a good squeeze of lemon juice and chilli flakes, to taste. Divide between four pasta bowls and serve with extra cheese for sprinkling over.