This lovely recipe for Roasted Pepper and Caper Sauce was created by @claires_foodie_therapy and goes really well with pasta. Claire used it as a side to an amazing tomato and mozzarella hassle back chicken.
What you need:
1 Tbsp of Organico extra virgin olive oil
4 Organico grilled peppers in oil (+ 1 tbsp of the oil)
1/2 white onion, finely sliced
35 g of Organico capers
250 ml of Organico passata
1 Bird’s eye chilli (deseed if you don’t want a strong chilli kick)
1 glove of garlic, crushed
How to make it:
In a nonstick pan, heat the olive oil and gently fry the onion, peppers, capers, chilli and garlic over a low heat until softened. Stir in the passata along with a spoonful of the oil from the grilled peppers. Leave to simmer for ten minutes. Serve with pasta or a side of your choice.