Ingredients

• 8000g whole wheat pasta (e.g., spaghetti or linguine)
• 7500g purple bell peppers (approx. 50)
• 25 large lemons, for juice and zest
• 100 cloves garlic, minced
• 1500ml extra virgin olive oil
• Salt and freshly ground black pepper to taste
• 1 large bunch fresh parsley, chopped for garnish

Instructions

1. 1.Preheat your ovens to 220°C. Halve the purple peppers, remove seeds, and place them cut-side down on several large baking sheets. Drizzle with olive oil and roast for 25-30 minutes until the skins are blackened and blistered.
2. 2.While peppers roast, bring several large stockpots of salted water to a boil. Cook the pasta according to package directions until al dente. Before draining, reserve about 1000ml of the starchy pasta water.
3. 3.Transfer the roasted peppers to a large bowl and cover tightly for 15 minutes to steam, which simplifies peeling. Once cool enough to handle, peel away the skins and slice the peppers into thin strips.
4. 4.In a very large pot or skillet over medium-low heat, gently warm the olive oil. Add the minced garlic and cook for 1-2 minutes until fragrant, ensuring it does not brown.
5. 5.Turn off the heat. Stir in the lemon juice, lemon zest, and sliced roasted peppers. Season generously with salt and pepper.
6. 6.Add the drained pasta to the pot with the sauce. Toss to combine, adding reserved pasta water as needed to create a light, emulsified sauce that coats every noodle.
7. 7.Garnish with fresh chopped parsley and serve immediately.

Nutrition Information

Why this recipe