One-pot pasta with roasted capsicum, sundried tomatoes and brie

Looking for a quick and easy pasta dish that packs a punch of flavour? Look no further than this fantastic one-pot pasta with roasted capsicum, sun-dried tomatoes, and brie!

This recipe is sure to delight your senses with the bold, zesty flavours of juicy red peppers, tangy tomatoes, and creamy, melt-in-your-mouth brie cheese. The best part? It all comes together in one pot, making it a fuss-free and convenient option for a busy weeknight.

So why not gather your ingredients and let the savoury aroma of this delectable dish fill your home and your taste buds with satisfaction?

Serves 4

Ingredients

• 340g linguine or tagliatelle, broken in half
• 1 cup packed basil leaves
• 1 cup roasted red capsicum, chopped coarsely
• 1/2 cup sundried tomatoes in oil, sliced
• 3-4 garlic cloves, crushed
• 4 1/2 cups water
• 2 tbsp olive oil (you can use the oil from the sundried tomato jar)
• 1 tbsp salt, plus extra for seasoning
• Pinch red chilli flakes
• Black pepper
• 250g brie cheese
• Parmesan, grated for serving
• Olive oil, for serving

Method

1. Combine linguine, basil, capsicum, sundried tomatoes and garlic in a sauté pan (or skillet pan). Add water, oil, salt, chilli flakes, and a generous amount of black pepper and bring to a boil over a high heat.
2. Using tongs, stir and turn pasta frequently to prevent sticking. Cook until al dente (roughly 10 minutes). Remove from heat. (If there is still some cooking water, pour a portion — not all — into a separate bowl.)
3. Add brie to pasta, tossing with tongs until melted and creamy. The sauce will naturally thicken after a couple of minutes.
4. Season with additional salt and pepper, to taste. If you feel the pasta needs a little bit of liquid to lift it, add some of that reserved cooking liquid.
5. Serve with Parmesan and a swirl of olive oil.