take
2 red capsicums
1 chorizo sausage
1/2 punnet cherry tomatoes (I used kumatos)
slice capsicum and chorizo and halve tomatoes
Place on a Chefs Toolbox silicon sheet and drizzle with olive oil - I used the Cobram Estate Lemon infused oil
Cook in preheated oven at 200 deg for 20 - 30 minutes - take out when it begins to char
Meanwhile cook 500 g pasta in a large pot of water
We chose orecchiette
Toss roasted vegetables and chorizo together
Drain pasta, toss vegetables and chorizo through with 1 tablespoon capers and 2 big handfuls of fresh basil
Serve with grated parmesan and fresh ground pepper
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