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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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!