- Serves: 4
- Cook Time: 35 minutes
- Prep Time: 40 minutes
- Effort: easy
For the pasta
- 50 g pine nuts
- 1 red pepper, seeds removed, roughly chopped
- 1 yellow pepper, seeds removed, roughly chopped
- 1 green pepper, seeds removed, roughly chopped
- 2 large orange pepper, seeds removed, roughly chopped
- 5 plum tomatoes, roughly chopped
- 1 red onion, roughly chopped
- 1 red chilli, chopped
- 2 tsp Spanish smoked paprika
- 3 tbsp olive oil
- 1 tbsp honey
- 300 g dried gluten-free pasta
- 1 small handful baby spinach leaves
For the tapas
- 1/2 sesame seed baguette
- 1 pack grated mozzarella
- selection of Spanish salami
- 1 small tub mixed olive
For the garlic bread and guacamole
- 3 cloves garlic
- 1 bunch chives
- 100 g unsalted butter
- 1/2 sesame seed baguette
- 4 spring onions, chopped
- 1 very ripe avocado, stone removed, flesh scooped out
- 1 tbsp creme fraiche
1. Preheat the oven to 200C/180C fan/gas 6.
2. For the pasta: toast the pine nuts in a dry frying pan over a high heat for about one minute, or until golden-brown. Set aside.
3. Place the peppers, tomatoes, onion and chilli onto a baking tray, sprinkle with paprika, season with salt and freshly ground black pepper and drizzle over the olive oil and honey, then roast for 15 minutes, turning the vegetables over once or twice, until softened and golden around the edges.
4. Remove the peppers from the oven and set aside to cool for a few minutes before transferring to a food processor with a little bit of the cooking juices from the pan. Pulse to a chunky sauce. Set aside a few tablespoons of the sauce for the bread tapas.
5. Bring a large pan of salted water to the boil and cook the pasta according to packet instructions, or until al dente. Drain and stir into the pepper sauce to coat. Arrange spinach leaves on a serving plate and spoon the pasta on top to serve. Garnish with the toasted pine nuts.
6. Preheat the grill to medium.
7. For the garlic bread and guacamole: place the garlic, chives and butter into a food processor and blend until smooth.
8. Cut the baguette into thin slices and lightly toast under the grill before spreading each slice with the garlic and chive butter.
9. Place the spring onions, avocado and crème fraîche into a food processor and blend to a smooth paste. Season to taste with salt and freshly ground black pepper, then spoon into a bowl to serve alongside the garlic bread.
10. For the tapas: thinly slice the baguette and spread a little of the roasted pepper sauce on each slice. Top with a little mozzarella and slices of salami. Season with salt and freshly ground black pepper.
11. Place the bread slices on a baking tray and grill for 4-5 minutes, or until the cheese has melted. Remove and arrange on a serving plate. Place the olives into a small ramekin to serve.
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