I had a similar dish to this in the Jamie Oliver place in Cardiff (Beware vegetarians, tell them that you are because the cheese had animal rennet). I had a go at it myself, and am very happy with the results. Perfect with a glass of red.
You will need: Penne pasta.
For the sauce: A onion, garlic clove, tinned tomatoes, a whole pepper, capers, olives, vegetable stock, salt, pepper, dried chili flakes, paprika.
For the breadcrumbs: A slice of bread, dried oregano, salt and pepper.
Begin by putting the pepper in to the oven (whole), it will need around half an hour. Take it out when the skin is black and can be pulled off easily. Once you have pulled off the skin, take the seeds out leave to one side. Fry the onion and garlic in a small saucepan, and when the onions are soft add the tin of tomatoes and stock cube. Allow to reduce for around ten minutes. Add a pinch of paprika, dried chili flakes, chopped olives and a few capers. You can now dice the baked pepper in to strips, and add that.
Put the penne on to boil, follow the pack instructions, I prefer it al dente.
Toast a slice of bread, then blitz with a blender. Add the oregano, rock salt and some pepper to it and mix.
Once the pasta is ready, put it in to the sauce and cook for around another minute. Serve in a big bowl, sprinkle with the breadcrumbs and grate some hard cheese over the top if you like.
The extra texture of breadcrumbs is really tasty!
Enjoy
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