About the Recipe
2 bell peppers, sliced
200g cherry tomatoes, halfed
1 shallot, finely diced
2 cloves of garlic, crushed
225g chilli halloumi, diced
1 tsp apple cider vinegar
1 tsp brown sugar
A handful of fresh basil
1 chilli, diced
Salt and pepper to taste
300g homemade tagliatelle
Char the pepper over a gas hob or under the grill until black all over. Place in a bowl and cover with cling film and leave for 10 minutes.
In the meantime, prepare the onion, garlic, chilli, tomatoes and halloumi. Peel the pepper and slice into strips
In an oiled pan over a medium high heat, crisp up the halloumi before leaving to the side. Fry the onions with the chilli until onions turn translucent.
Add the garlic and cherry tomatoes with 150ml water, vinegar, and sugar and season. Reduce for 5 minutes.
Add your fresh pasta and cook for a final few minutes. If using dried pasta, add to a pot of salted boiling water when the onions go in the pan.
Stir through some freshly torn basil and enjoy!