Tagliatelle with Pan-Fried Pumpkin & Red Pepper Oil
Submitted by happyzhangbo
Tagliatelle tossed with golden pan-fried pumpkin, peppery rocket, lemon zest, and a homemade roasted red pepper chili oil. A vibrant autumn pasta with serious kick.
YIELD
4 servingsPREP
16 minCOOK
70 minREADY
90 minThis pasta is all about bold contrasts: sweet, caramelized pumpkin against a fiery homemade red pepper oil that you’ll want to put on absolutely everything.
The oil is a project in itself. Red bell pepper, fresh chillies, red onion, garlic, and cumin seeds get slow-roasted for an hour, then blitzed into a smooth, glowing condiment that keeps in a jar for weeks.
Pan-fried pumpkin pieces go golden and crispy at the edges, then get tossed with tagliatelle, a few spoonfuls of that gorgeous oil, wild rocket, lemon zest, and flat-leaf parsley.
Chef Tips
- The red pepper oil is the real gift here. Make a double batch and store it in a clean jar. It’s brilliant drizzled over eggs, grilled fish, pizza, or roasted vegetables.
- Get the pumpkin pieces golden on all sides. High heat and patience. Don’t move them too often or they’ll steam instead of caramelize.
- Add the rocket last and let the residual heat just barely wilt it. Overdressed rocket turns slimy fast.
- Lemon zest and juice are non-negotiable. They cut through the richness of the oil and lift every other flavour on the plate.
Ingredients
Directions
Preheat the oven to 180°C.
Put the red pepper, chillies, onion, garlic, cumin seeds and 2 tablespoons of the olive oil in a roasting tray.
Cook in the preheated oven for 1 hour, turning often.
Transfer the contents of the roasting tray to a food processor while still hot.
Add the remaining oil and whizz until smooth. Let cool, then pour the mixture into a clean and dry screw-top jar.
Heat the light olive oil in a frying pan set over high and add the pumpkin.
Cook for 10 minutes, turning often, until each piece is golden brown all over.
Meanwhile, cook the pasta according to the packet instructions and drain well.
Put it in a large bowl and add 2 to 3 tablespoons of the red pepper oil.
Add the cooked pumpkin, lemon zest and juice, rocket and parsley and toss to combine.
Season well with salt and pepper and serve immediately.
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