#pasta#garlic#chili#parmesan#basil#tomato

Balsamic Pepper Pasta

Ingredients

Boil water.
Cut the lasagne sheets lengthways into h-inch strips to make tagliatelle.
Peel the garlic, then finely slice with the chili and basil stalk, reserving the leaves.
Drain the peppers and slice the same size as the pasta.
Finely grate the Parmesan.
Put an Il-inch frying pan on a high heat.
Once hot, put a little drizzle of olive oil into the pan with the garlic, chili and basil stalk.
When the garlic is lightly golden, stir in the peppers for 1 minute, followed by the passata.
Scatter the pasta into the pan, then carefully pour in enough boiling kettle water to just cover the pasta — about 1 1/4 cups. 0 Let it bubble away for 4 minutes, or until the pasta has absorbed most of the water and you've got a nice rich sauce, stirring regularly and loosening with an extra splash of water, if needed.
Turn the heat off, tear in the basil leaves, stir in the Parmesan and a good drizzle of balsamic, then season to perfection.
Finish with a kiss of extra virgin olive oil, if you like.