Hot conchiglie

Grilling green capsicums gives them a slightly smoky taste and makes it easy to slip off their skins. They give a great flavour and vitamin boost to the diced tomato and kalamata olive dressing in this speedy dish. Serve it for a light lunch or supper, with a simple green salad accompaniment.

Hot conchiglie


  • 3 green capsicums, halved and seeded
  • 500 g ripe tomatoes
  • 3 cloves garlic, finely chopped
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dried red chilli flakes (optional)
  • 4 tablespoons extra virgin olive oil
  • 10 kalamata or other black olives, pitted and halved
  • ¼ cup (15 g) finely chopped fresh basil
  • ¼ cup (10 g) finely chopped rocket
  • 400 g conchiglie (pasta shells), or other shapes such as penne
  • salt and pepper
  • rocket leaves to garnish (optional)


  1. Preheat the grill to high and grill the capsicums, skin side up, for about 10 minutes or until blistered and blackened all over.
  2. Put in a plastic bag and leave to cool for 5 minutes.
  3. Peel the capsicums, then cut them into bite–sized pieces.
  4. Cut the tomatoes into similar–sized pieces and mix them with the capsicums.
  5. Add the garlic, wine vinegar, chilli flakes (if using), oil, olives, basil and rocket, and mix well.
  6. Set the dressing mixture aside to marinate while you cook the pasta.
  7. Cook the pasta in boiling water for 10–12 minutes, or according to the packet instructions, until al dente.
  8. Drain and toss with the marinated capsicum and tomato dressing.
  9. Garnish with rocket leaves, if liked, then serve immediately.

Serves 4
Preparation: 10 minutes
Cooking: about 20 minutes


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