This fail-proof recipe will satisfy those looking for a quick fix. You do not need to possess expert cooking skills to master this delectable dish.
Serves: 4
INGREDIENTS
1 punnet cherry tomatoes
1 red capsicum, roasted, peeled and sliced
1 lemon, fine zest and juice
½ cup small black olives
2 cloves garlic, finely chopped
1 long red chilli, seeded and finely chopped
⅓ cup olive oil
200 grams fresh mozzarella,
ripped into pieces 1-2 avocados, peeled and diced
¼ cup basil leaves
350 grams dried linguine
METHOD
Halve the tomatoes and place in a large bowl. Add the capsicum, lemon zest and juice, olives, garlic, chilli and the olive oil. Season with salt and freshly ground pepper and gently toss to combine.
Cook the pasta in a large pot of boiling salted water until al dente. Drain well and add to the bowl of sauce. Toss then fold through the avocado, mozzarella and the basil.
Turn to combine and serve immediately.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.