Pasta Roast Capsicum Breadcrumbs

Ingredients

• 4 red capsicums, seeds removed, thinly sliced
• 4 yellow capsicums, seeds removed, thinly sliced
• 4 garlic cloves, thinly sliced
• 125ml (1/2 cup) extra virgin olive oil, plus extra to drizzle
• 1/2 bunch fresh thyme, leaves picked
• 4 slices wood-fired bread, crusts removed
• 1/2 cup grated parmesan cheese, plus extra to serve
• 1/2 cup chopped flat-leaf parsley
• 500g dried tagliatelle or ribbon pasta

Method

1. Preheat the oven to 180°C.
2. Place the capsicums, garlic, oil and thyme in a roasting pan. Cover with foil and roast for 1 hour (this can be done well ahead of time and may be kept covered in the fridge for 2-3 days).
3. Place the bread in a food processor and whiz until fine crumbs are formed. Place on a baking tray and cook in the oven for 8-10 minutes or until golden. Remove from the oven and set aside to cool slightly, then mix with the parmesan and parsley.
4. Meanwhile, cook the pasta in a large saucepan of boiling, salted water until al dente. Drain and return to the pan. Add the breadcrumb mixture, the capsicums and their cooking juices and toss together. Season and serve drizzled with some extra olive oil and parmesan.