Tomato and capsicum penne

Ingredients

• ½ cup (125 ml) olive oil
• 1 brown onion, roughly chopped
• 1 red capsicum, roughly chopped
• 6 garlic cloves, roughly chopped
• 1 bird’s eye chilli
• 700 ml tomato passata
• ½ cup finely grated parmesan cheese (optional)
• 75 g butter, cubed
• 500 g penne

For the smoked paprika oil

• ½ cup (125 ml) olive oil
• 1 tbsp smoked paprika
• 1 tsp Korean chilli powder (gochugaru)

Instructions

1. Heat a large frying pan with a lid over medium heat and add the oil, onion, capsicum, garlic and chilli. Cook, stirring occasionally, for about 10 minutes, or until the vegetables are softened, then add the passata. Bring to a simmer, then reduce the heat to medium-low and cook, covered, for 15 minutes. Transfer to a high-speed blender with the parmesan cheese (if using) and blend to a smooth purée. With the motor running, gradually add the butter cubes to emulsify the sauce, then set aside.
2. To make the smoked paprika oil, heat half the oil in a small saucepan and add the paprika and chilli powder. Fry for just 30 seconds, then add the remaining oil. Reduce the heat to low and cook for 10 minutes, taking care not to burn the spices. Drain through a fine mesh sieve and discard the solids.
3. Bring a large saucepan of water to the boil over high heat, then cook the pasta according to package directions (but start testing 2 minutes before the printed time on the packet for al dente). Before draining, reserve ¼ cup of pasta water and set aside, then drain the pasta in a colander.  
4. Place a large frying pan over medium heat, then add the pasta, blended sauce and the reserved pasta water. Mix well to combine. Transfer the tomato and capsicum penne to a large serving plate and drizzle with the smoked paprika oil. 

Photography by Jiwon Kim.

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