Roasted Pepper and Anchovy Rigatoni

4.6
2
Notes
15 mins cook
When the weather's hot, you need meals that involve minimal cooking. Jarred peppers, anchovies and capers bring beautiful tang to this pesto, and keep you cool.
Sophie Wyburd

Sophie Wyburd

849 A9995 5
Serves
4
Walnuts
Jarred Red Peppers
Basil
Anchovies
Capers
Parmesan
Red Wine Vinegar
Rigatoni
Olive Oil

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    Notes
    (2)

    G
    Georgia H.
    11 days ago
    It didn’t look much like the video and was a bit sour but otherwise super delicious and will make again. Added a clove of garlic. Will remove the vinegar next time.
    P
    Paul F.
    2 months ago
    So easy, and very tasty. It tasted as a cohesive whole, rather than the sum of its parts, which is always a good sign.

    Sophie Wyburd

    Sophie Wyburd is a cook and food writer specialising in simple, hearty comfort food, informed by her love of cookbooks and background in restaurant kitchens. You can find her co-hosting the 'A Bit of a Mouthful' and 'I’ll Have What She’s Having' podcasts, and hosting sell-out supper clubs in London. Her debut cookbook 'Tucking In' will be released in June 2024. Photo credit: Stuart Simpson

    Sophie Wyburd
    View Chef profile

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