Creamy Sun-dried Tomato & Red Pepper Fusilli

This is my all-year round pasta. It’s got those bright, summery ingredients, but gives you all the warming, comforting feelings you get with cold-weather dishes. You’re using tomatoes and peppers, but they’re the preserved variety, straight from your store-cupboard.

And the best bit? The sauce takes 10 minutes to whip up while you boil your pasta.

ingredients

serves 4

• 4 tbsp olive oil

• 100g sun-dried tomatoes, chopped

• 4 garlic cloves, chopped

• 400g jarred peppers (I used Seggiano), finely chopped

• 1 heaped  tsp hot paprika

• 6 tbsp crème fraiche or double cream

• 1 small bunch of basil, chopped

• ½ small bunch of mint, chopped

• 60g grated Parmesan, plus extra, to serve

• 500g fusilli or any shape you like
  

instructions

Bring a pan of salted water to the boil and start cooking the pasta.

Warm up the oil in a medium pan over a medium-low heat and add the sun-dried tomatoes. Fry gently for a minute or so to soften them, then add the garlic. Continue to fry gently, stirring until the garlic begins to colour, then add the peppers, stir well so they get a chance to absorb some garlicky-ness and add 75ml of water.

Leave to simmer for 5 minutes to soften everything, then add the paprika and the crème fraiche and return to a simmer. Stir through the herbs and Parmesan, followed by the cooked pasta and a splash of the cooking water. Keep cooking gently, stirring, until the pasta has absorbed the sauce, then transfer to plates, scatter with a little extra Parmesan, and eat.