Tuesday 3 August 2021


As I type this I am suffering from my first cold in what must have been a year and, jeez, I forgot how NOT fun being poorly is! 

I mean, I feel very lucky that this has turned out to be your run-of-the-mill, feeling bunged up, producing phlegm left, right and centre head cold and not the big C (especially as I am meant to be flying to Germany this week to finally be reunited with my mum), but I am still feeling a little sorry for myself and what is more comforting than a delicious bowl of pasta to help lift spirits! 

Even better, the roast pepper sauce, which accompanies this rather amazing pasta, is whizzed up in a food processor in a matter of minute and the whole dish is ready to be plated up in less than half an hour! 

The roasted pepper sauce (which also has a good helping of sun dried tomatoes, pine nuts and parmesan in it), gets tossed with the pasta and everything is then topped with an irresistible finishing touch in the shape of burrata and fresh figs.

What you get here is not only a beautiful pasta main but a real flavour explosion for the palate - all the different elements of the dish - the zingy-ness from the sauce, the sweetness from the figs and the creaminess from the burrata, working together like an absolute dream!

Exactly what I needed whilst miserable and poorly at home with my cold and a dish that will cheer you up no matter how crappy the day!



  • 1 jar roasted red peppers
  • 1/2 cup oil packed sun-dried tomatoes oil drained + reserved
  • 2 cloves garlic
  • 1 teaspoon salt
  • 1/4 cup toasted pine nuts
  • 1/2 cup grated parmesan 
  • 450g pasta of your choice
  • 1 bunch fresh basil roughly chopped
  • 2 handfuls fresh rocket
  • 2 burrata cheese balls
  • Chilli flakes to taste
  • fresh figs, quartered + toasted pine nuts for serving 


Combine the roasted red peppers, sun-dried tomatoes, garlic, salt, nuts and parmesan in a blender or food processor. 
Add 1/4 cup of the oil from the sun-dried tomato jar and then pulse to combine until the sauce is mostly smooth.
Bring a large pot of salted water to a boil. 
Boil the pasta until al dente, reserve 1 cup of the pasta cooking water and then drain. 
Add the pasta right back to the hot pot along with the roasted red pepper sauce and about 1/4 cup of the reserved pasta cooking water. 
Toss to combine. 
Add the basil and toss. 
Thin the sauce as desired with more pasta cooking water.
Divide the pasta among plates or bowls and top with fresh arugula, mozzarella, figs and nuts. EAT!

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