This recipe uses some of our fantastic Morelli Chilli Linguine. The ancient Morelli Pasta Factory was founded in 1860 and is still run by the same family. It produces a vast range of speciality pastas which have a wonderful consistency and rich flavour. We stock a wide range of their delicious pasta, and we urge you to explore the whole range! Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Serves: 3-4
INGREDIENTS - Ingredients in bold are available in store!
1 packet of Morelli Chili Linguine
1 large aubergine
1 tbsp of Vegetaro Capers
2 tbsps of José Lou Empeltre Black Olive Paté
2 medium yellow peppers
1 garlic clove
Parsley, basil and chives, roughly chopped
Salt and pepper to taste
4 tbsps of olive oil
PREPARATION
Blend together the capers, peeled garlic clove, black olive paté, 3 tbsps of olive oil and the herb mix in a food processor. Dice the aubergines and yellow peppers and gently sauté in 1 tbsp of olive oil until tender, season with salt and pepper to taste.C12 Bring a pot of salted water to the boil, add the Morelli chilli linguine and cook for approximately 8-9 minutes until al dente and drain, saving 3 tbsps of the pasta water. Add the saved pasta water to the aubergine and yellow pepper and cook for a further 2 minutes. Add the pasta and caper and black olive mix to the aubergine and peppers in the pan, toss together and serve. WINE PAIRING
Rieslings tend to work well with spicy foods, we recommend our Kung Fu Girl Riesling (£16.95) by Charles Smith of Washington State as a good pairing for this dish. Chardonnay and Sauvignon Blanc can also work well with spicy pasta dishes. We recommend our Riverby Estate New Zealand Sauvignon Blanc (£15.95) or the Riverby Estate Chardonnay (£21.95).