Jono & Jules do food & wine

This is almost like a warm pasta salad. It’s delicious and really easy to put together.

Wine suggestion: if you feel like a glass of wine we’d suggest a Grüner Veltliner which compliments the sourness of vinegar, peppery rocket and other flavours in this dish.

Orecchiette with peppers, raisins & almonds – serves 2

• 150g orecchiette
• 100g roasted red peppers from a jar
• 2 tbsp golden raisins/sultanas
• 2 tbsp flaked almonds (toast them in a dry pan if you like)
• 50g rocket

FOR THE DRESSING:

• 2 tbsp sherry vinegar
• 2 tbsp olive oil
• 2 scallions, finely chopped

Whisk the dressing ingredients together and set aside.

Cook the pasta in loads of salty water according to the timings on the pack.

Drain the pasta and toss with the dressing, sultanas and peppers. Leave for 5 minutes then add the almonds and rocket  and toss together with a bit of seasoning if needed.

(Original recipe by Janine Ratcliffe in BBC Olive Magazine, October 2012)