½ small pack basil, torn, saving a few small leaves to garnish
zest ½ lemon
Heat oven to 200C/180C fan/gas 6.
Put the peppers in a roasting tin and
toss in half the oil. Season and spread
into a single layer. Roast for 30 mins or
Add the remaining oil to a frying pan.
Tip in the garlic and soften over a low
heat for 10 secs. Add the chilli flakes,
breadcrumbs and seasoning, and toast
until golden brown and crisp. Tip onto
a plate and set aside.
Cook the pasta following pack
instructions, then drain – reserving a
few tbsp of cooking water. Toss together
with the roasted peppers, olives, torn
basil, lemon zest, reserved cooking
water, butter and some seasoning.
Sprinkle with the crisp crumbs, extra
basil leaves and serve.