Casarecce With Chargrilled Capsicum, Olives, Snow Peas & Mushrooms


This is one of my favourite pasta recipe of all times. It is simple, delicious and good looking.


Casarecce (250 g), bacon (2 slices, about 100 g), 6 of sliced button mushroom, sliced snow peas (80 g), 1 can of tomato, 1/2 cup of kalamata olive, red capsicum (1), capers (1 tablespoon), shaved cheddar cheese, chilli powder (1/4 teaspoon), salt and pepper.

What to do:

  1. Place a large pot of salted water onto boil. Add casarecce and cook until al dente.
  2. While pasta is cooking, into a frying pan heat olive oil over medium heat. Add bacon first and cook until crispy, set aside.
  3. In the same pan, use the bacon fat to cook capsicum at low heat until they are soft and sweet. Transfer them into a container, set aside.
  4. In the same pan, add canned tomato,  kalamata olives, cappers, chilli powder, sliced mushrooms and cooked bacon, simmer for 4-5 minutes.
  5. Then add snow peas, cooked pasta and red capsicum, toss to combine.
  6. Season with salt and pepper to taste.
  7. Serve with shaved cheddar cheese.

5 thoughts on “Casarecce With Chargrilled Capsicum, Olives, Snow Peas & Mushrooms

  1. Pingback: Fiesta Friday #58 | The Novice Gardener

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