Baked spaghetti with toasted peppers from Waitrose Food Illustrated Magazine, January 2009 (page 58) by Anna Del Conte

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Notes about this recipe

  • Jane on June 25, 2017

    This is a good vegan pasta dish, especially when cooking for a large group. Grilling and peeling 10 peppers is a bit of a faff - it took more like 30 minutes grilling than 8 for all mine to be blistered and black. But they had a good flavour, especially after being sauteed with garlic. The best bit though is the breadcrumbs - toasted white breadcrumbs with dried chilies, chopped parsley, capers and olives. Next time I'd quarter the olives so they are more evenly distributed.

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