Linguine with roasted capsicum, green olives & chilli

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Pasta has always been a favourite for the cook and the family.  Especially welcome on the days that you want to whip something up quickly.  The preparation for this pasta is slightly lengthened due to the roasting of the capsicums.  That little extra effort is rewarded with that lovely roasted taste.  Time can be maximized by roasting and frying at the same time.


  • 2 red capsicums – washed, deseeded, halved
  • 3 tablespoons olive oil
  • 1 small spanish onion – peeled, rinsed, finely diced
  • 3 cloves garlic – peeled, rinsed, crushed
  • 3 medium vine tomatoes – washed, diced
  • 500g / 17oz linguine pasta – pictured wholemeal
  • 1/2 cup green olives – pitted, diced
  • 1 small red birds eye chilli –  washed, sliced finely
  • 1 cup rocket – washed


  1. Preheat fan-forced oven to 180C / 356F.
  2. Prepare vegetables. 
  3. In a baking dish place capsicums skin face bake for 15 minutes.  
  4. Remove from oven and cover capsicums for 5 minutes to assist with removal of skins.
  5. Peel skin from capsicum and slice thinly.  Place in serving bowl and cover.
  6. Heat oil in a medium pan and fry onion and garlic on low heat 10 minutes then add tomatoes for a further 5 minutes.  Add to serving bowl and cover.
  7. Cook pasta to packet instructions or to taste.
  8. Mix to combine the remaining ingredients linguine, olives, chilli and rocket.  Serve.

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