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Ingredients:
For Chermoula sauce
1 green bell pepper
1 red bell pepper
Oil for brushing
2 tablespoons olive oil
1 medium onion, chopped
2 garlic cloves, minced
8 tomatoes, diced
Salt and pepper
½ teaspoon ground cumin
½ teaspoon chili powder
For the pasta
2 cups pasta, cooked and drained
Chopped parsley leaves and roasted almond slices for garnish
Method:
- Brush colored bell peppers with oil and grill on direct flame or oven till skin color turns brown.
- Place pepper in plastic bag and seal for few minutes till soften, peel, remove seeds and chop.
- Heat olive oil in a pan over medium-high heat, stir in onion and garlic till translucent.
- , Add tomatoes, season with salt and pepper cumin & chili powder.
- Leave mixture for about 20 minutes or until sauce thickened.
- Add chopped grilled pepper and stir for about 5 minutes.
- Mix pasta with sauce and place in a serving plate.
- Garnish pasta with chopped parsley and almond slices.
For Chermoula sauce
1 green bell pepper
1 red bell pepper
Oil for brushing
2 tablespoons olive oil
1 medium onion, chopped
2 garlic cloves, minced
8 tomatoes, diced
Salt and pepper
½ teaspoon ground cumin
½ teaspoon chili powder
For the pasta
2 cups pasta, cooked and drained
Chopped parsley leaves and roasted almond slices for garnish
Method:
- Brush colored bell peppers with oil and grill on direct flame or oven till skin color turns brown.
- Place pepper in plastic bag and seal for few minutes till soften, peel, remove seeds and chop.
- Heat olive oil in a pan over medium-high heat, stir in onion and garlic till translucent.
- , Add tomatoes, season with salt and pepper cumin & chili powder.
- Leave mixture for about 20 minutes or until sauce thickened.
- Add chopped grilled pepper and stir for about 5 minutes.
- Mix pasta with sauce and place in a serving plate.
- Garnish pasta with chopped parsley and almond slices.
