penne with artichokes, peppers and basil oil


i usually have a jar of basil oil in the fridge and when iā€™m at home and in need of a quick snack this is often part of whatever concoction i create. i much prefer its clean, intensely herby flavour to the richness of pesto and toasted sour dough bread topped with fresh goats curd, basil oil and black pepper is a favourite snack of mine at the moment.

this pasta dish is more of a standby that you can rely on when the fridge is starting to look bare, as it relies on store cupboard ingredients. it is also incredibly quick so is perfect for especially busy days.

this dish is my contribution to presto pasta nights, as hosted by ruth at once upon a feast.

penne with artichokes, peppers and basil oil (serves 1)

penne, or other pasta, for one

handful of chargrilled artichokes in olive oil, sliced

1 tablespoon of peppadew peppers*, sliced

1 tablespoon basil oil**

zest of half a lemon

fresh basil

parmesan, to serve (optional)

cook the pasta until al dente. when the pasta is ready, return it to the warm pan and stir in the artichokes, peppadew peppers, basil oil and lemon zest. serve and garnish with fresh basil and parmesan.

* you could use strips of roasted peppers instead.

** to make basil oil, blitz together fresh basil, good olive oil, a little garlic and some salt & pepper. it will last in the fridge 7-10 days.