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.
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As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.