Roasted Red Pepper Linguine

I have chosen the worst time to start a blog in all honesty, with essays coming out my ear holes as I make my final push towards finishing my degree. In this dizzying time of dissertations and real world career choices it is hard to find the time to put the effort into writing recipes.

This is not limited to blogging however, as just finding the time to thoroughly think out weekly shopping lists and preparing fresh food, is a hurdle everyone faces in increasingly busy times. In the UK amidst 'Benefits Britain,' debates and the 'cost of living crisis,' the question of how we can quickly and cheaply feed ourselves and our families is never far from view. The debate is persistently framed as a battle between pretentious TV chefs, and 'time poor,' working families; the one an advocate for making fresh ingredients go further, the other arguing that time and financial restraints sways them towards the easier ready-made options.

It is perhaps important to remember that there was infact a time before the ubiquity of TV food culture, celebrity chefs, and ready-meals. Our culinary heritages are derived from the peasant food of the past; food created through necessity, cheap and readily available ingredients made tasty. While everyone is entitled to their can't-be-arsed days, it would be a shame to lose this culinary tenacity in favour of plastic slop packets; who said life was ever going to be easy?

This pasta recipe is quick, cheap, but above all luxurious, and if you use jarred peppers it is even more so.

Serves: 4

You will need the following:

Roasted Red Pepper Linguine:

300g Dried Linguine
650g Cherry Tomatoes
1 Red Chilli, de-seeded and finely sliced
2 Spring Onions, finely sliced
1 Clove of Garlic, finely chopped
1 good glug of Olive oil
50g Butter
125ml Dry White Wine
100ml Double Cream
1 Tablespoon Dried Basil
Vegetarian Hard Cheese shavings
3 Red Peppers, sliced
or if using 1 Jar of Roasted Red Peppers, drained and finely sliced

Method:
1. If roasting own peppers, pre heat the oven to 200c and place the sliced peppers on a tray. Drizzle with olive oil and roast for 20 minutes
2. Heat the butter in a heavy-based pan over a medium heat adding the chilli, garlic, onion, and tomatoes. As the tomatoes are cooking break them down
3. Season before adding the white wine, cooking slowly until nearly evaporated
4. Add the linguine to salted boiling water, cook to packet instructions
5. Add the cream and peppers to the sauce, bringing slowly to the boil
6. Drain pasta
7. Drain the pasta and add to the sauce,  mix and plate up before garnishing with some cheese shavings and a shake of dried basil