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Summer Pasta

Summer Pasta

Course Main
Cuisine Italian
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Author Kyrstie Barcak - A Fresh Legacy


  • 300 grams approx. Spinach and Thyme Fettuccine (or pasta of choice)
  • 2 capsicums cut into quarters
  • 1/2 tablespoon oil
  • 4 garlic cloves - chopped finely
  • 2 fillets anchovies - chopped finely
  • 200 grams cherry tomatoes - halved
  • 1 tablespoon pine nuts - toasted

To Serve

  • Freshly shaved parmesan cheese
  • handful of fresh thyme leaves
  • salt and pepper


  1. Set the oven to 170 degrees and cook the quartered capsicums for 25 minutes
  2. While the capsicum is cooking put a pan onto medium heat and toast the pine nuts for a few minutes. Remove from the heat as soon as they start to color. Set aside.
  3. Set a pot of water to boil and add the pasta to cook once it is boiling. Remove and drain once cooked as desired.
  4. Remove cooked capsicums from the oven and cut into strips
  5. To a warm pan add the oil, garlic and anchovies and stir until fragrant.
  6. After a few minutes add the capsicums and stir to coat
  7. Add the drained pasta and stir through
  8. Serve topped with the fresh tomatoes, thyme, the pinenuts, parmesan and seasoned with salt and pepper.

Recipe Notes

I used home grown capsicums and I never bother to removed the skin after baking them. You can do so if you wish to prior to slicing into strips
Cook time in this recipe includes the time to bake the capsicums. you can reduce this by slicing and eating them fresh.