Lovely Mediterranean flavours in this tasty and easy pasta sauce, and the pickled peppers added a nice 'bite'. I used spaghettini, and after cooking it to the al dente stage, drained it, added a slurp of olive oil and 2 to 3 tablespoons of the sauce, and mixed it well together. I then divided the spaghettini into 4 pasta bowls and served the remaining sauce over each portion. Thanks for a yummy recipe which will become a favourite in our household.
A very robust and flavourful sauce and super easy to make! I used fusilli pasta so that the bits and pieces of veg could attach themselves to a curl here and there. Oh, and another thing I did was to mix it with the pasta with maybe a cupful of the pasta cooking water and leave it for about 10 minutes (I drained the pasta just before it reached the al dente stage) so that the pasta could absorb some of the sauce. Served with Parmesan (what else?).