This fail-proof recipe will satisfy those looking for a quick fix. You do not need to possess expert cooking skills to master this delectable dish.
Serves: 4
INGREDIENTS
1 punnet cherry tomatoes
1 red capsicum, roasted, peeled and sliced
1 lemon, fine zest and juice
½ cup small black olives
2 cloves garlic, finely chopped
1 long red chilli, seeded and finely chopped
⅓ cup olive oil
200 grams fresh mozzarella,
ripped into pieces 1-2 avocados, peeled and diced
¼ cup basil leaves
350 grams dried linguine
METHOD
Halve the tomatoes and place in a large bowl. Add the capsicum, lemon zest and juice, olives, garlic, chilli and the olive oil. Season with salt and freshly ground pepper and gently toss to combine.
Cook the pasta in a large pot of boiling salted water until al dente. Drain well and add to the bowl of sauce. Toss then fold through the avocado, mozzarella and the basil.
Turn to combine and serve immediately.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.