Roasted pepper linguine with crisp crumbs

A good-for-you vegetarian pasta served with roasted peppers, tangy green olives, sweet basil and chilli breadcrumbs

  • Prep:15 mins
    Cook:30 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 437
  • fat 17g
  • saturates 5g
  • carbs 59g
  • sugars 11g
  • fibre 4g
  • protein 13g
  • salt 1.3g


  • 4 mixed peppers, deseeded and sliced
  • 2 tbsp olive oil
  • 2 garlic cloves, finely sliced
  • pinch of chilli flakes
  • 100g fresh white bread, whizzed to breadcrumbs
  • 300g linguine
  • 85g green pitted olives, halved
  • ½ small pack basil, torn, saving a few small leaves to garnish
  • zest ½ lemon
  • 25g butter


  1. 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 until tender.

  2. 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.

  3. 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.

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