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Roasted Pepper and Anchovy Rigatoni

4.6
4
Notes
15 mins cook
When the weather's hot, you need meals that involve minimal cooking. Jarred peppers, anchovies and capers bring beautiful tang to this pesto, and keep you cool.
Sophie Wyburd

Sophie Wyburd

849 A9995 5
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Serves
4
Walnut
Jarred Red Pepper
Basil
Anchovy
Capers
Parmesan
Red Wine Vinegar
Rigatoni
Salt
Black Pepper
Olive Oil

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    Notes
    (4)

    B
    BeA.
    2 days ago
    (edited)
    The perfect dish. Roasted & creamy profile. Very little washing up needed and simple to follow. Great for meal prep. used GF pasta instead and looks exactly like the picture.
    L
    Lydia H.
    12 days ago
    delicious! I personally use slightly less pasta and a little more anchovies
    G
    Georgia H.
    9 months ago
    It didn’t look much like the video and was a bit sour but otherwise super delicious and will make again. Added a clove of garlic. Will remove the vinegar next time.
    P
    Paul F.
    10 months ago
    So easy, and very tasty. It tasted as a cohesive whole, rather than the sum of its parts, which is always a good sign.

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