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250g of pasta (whatever kind you like, I usually use fusilli)
200g Peppadew peppers (I usually use mild, for the kids, but hot ones work just as well)
150g asparagus spears, chopped
100g sun-dried tomatoes, sliced
100g salami, chopped (you can leave this out for a vegetarian dish - it's just as tasty without)
50g black olives, pitted and halved
5 tablespoons of olive oil
1 dessert spoon of lemon juice
1 small aubergine, thinly sliced
A good handful of chopped fresh parsley.

The method's easy as anything:

1. Cook your pasta. You don't need me to tell you how to do that, I'm sure.

2. Heat half the oil in a frying pan, then add the aubergines and fry until they're golden and tender.

3. Brush your Peppadews with the remaining oil and add to the pan. Fry them for around one or two minutes.

4. Mix the lemon juice and parsley all together to make a dressing and then pour it over the pasta, along with the salami, olives, asparagus, aubergines and sun-dried tomatoes.

5. Toss it all through and then leave it over the heat until it's all warm.

6. Season with a pinch of salt and pepper and, if you like a sprinkle of parmesan cheese.