½ 300 g Kalamata olive sourdough loaf, finely chopped
375 g orecchiette pasta
1 Tbsp olive oil
1 onion, halved, thinly sliced
2 cloves garlic, crushed
400 g canned cherry tomatoes
200 g tub roasted red capsicum, pecorino, cashew and basil dip
1 cup sliced canned roasted red capsicum strips
⅓ cup chopped fresh parsley, plus extra to garnish
salt and pepper to taste
finely grated Parmesan, to serve
- Place bread on an oven tray. Cook in a moderate oven (180C) for about 10 minutes, or until lightly toasted.
- Meanwhile, cook pasta in a stockpot of boiling, salted water until tender. Drain, reserving ½ cup cooking liquid. Transfer pasta to a large bowl.
- Heat oil in same stockpot over a medium to high heat. Add onion and garlic. Cook, stirring occasionally, for about 3 minutes, or until soft. Add tomatoes, dip, capsicum strips, parsley, pasta and reserved cooking liquid. Season with salt and pepper. Stir over a low heat for about 5 minutes, or until hot.
- Serve pasta sprinkled with toasted croutons and parmesan. Garnish with extra parsley.