Fusilli with Roasted Peppers and Sun Dried Tomatoes

Ingredients:

1 large red pepper

1 large yellow pepper

1tbsp olive oil

2 shallots, finely chopped

1 clove garlic, crushed

1tsp crushed dried chilles

100ml vegetable stock

125g sundried tomatoes, drained and chopped

2tbsp balsamic vinegar

350g dried fusilli

Method:

1. Preheat the oven to 230’c/450’f/Gas 8.

2. Place the peppers in an oven proof dish and

cook for 30 minutes or until soft.

3. Leave to cool for 10 minutes, then remove

the skins, deseed and chop.

4. Heat the oil in a heavy based saucepan add the

shallots and cook until softened.

5. Add the garlic, chillies and 2tbsp of stock and cook

for 5 minutes, then add the peppers and sundried

tomatoes and cook for a further 10 minutes adding

the rest of the stock.

6. Add the vinegar and cook for another minute.

7. Cook the pasta according to the packet instructions.

8. Drain and then mix with the sauce.