Tagliatelle With Pan-fried Pumpkin And Red Pepper Oil
- 1 small red pepper, sliced
- 6 large red chillies, sliced
- 1 small red onion, sliced
- 4 garlic cloves, peeled but left whole
- 1 teaspoon cumin seeds
- 65 ml olive oil
- 1 tablespoon light olive oil
- 400 g pumpkin or butternut squash, peeled, deseeded and chopped into 2-3-cm pieces
- 400 g dried pappardelle, tagliatelle or any other ribbon pasta
- Finely grated zest and juice of
- 1 unwaxed lemon
- 50g wild rocket leaves
- 2 tablespoons chopped flat leaf parsley
- Sea salt and freshly ground black pepper
- #The trick to this recipe is to take it slowly. Allow the red pepper and chillies to gently release their colour and flavour into the oil by roasting them in a low oven for a full hour.# Put the red pepper, chillies, onion, garlic, cumin seeds and 2 tablespoons of the olive oil in a roasting tin. Cook in the preheated oven for 1 hour, turning often. Transfer the contents of the roasting tin to a food processor while still hot. Add the remaining oil and whizz until smooth. Leave to cool, then pour the mixture into a clean and dry screwtop jar.
- Preheat the oven to 180°C (350ºF) Gas 4.
- Heat the light olive oil in a frying pan set over high heat and add the pumpkin. Cook for 10 minutes, turning often, until each piece is golden brown all over. Meanwhile, bring a large saucepan of salted water to the boil.
- Add the pasta and cook until al dente, or according to the instructions on the packet. Drain well and put in a large bowl. Add 2-3 tablespoons of the red pepper oil. Add the cooked pumpkin, lemon zest and juice, rocket and parsley and toss to combine. Season and serve immediately.
- Note The remaining red pepper oil will keep for 1 week when stored in an airtight jar in the refrigerator. It can be added to tomato-based sauces for extra flavour.