Diavolo pasta pie

Simple Too, p. 159

Ingredients

  • 60ml olive oil, plus extra for greasing
  • 40g unsalted butter
  • 2 fennel bulbs, trimmed, halved and thinly sliced (400g)
  • 2 tsp fennel seeds, lightly crushed
  • 3 garlic cloves, thinly sliced
  • 1 tsp caster sugar
  • 4 tbsp rose harissa
  • 200g jarred roasted red peppers, drained and thinly sliced
  • 100g pitted kalamata olives
  • 350g tomato passata
  • 350g zitoni (or bucatini) pasta
  • 125g buffalo mozzarella, torn into bite-size pieces
  • 10g basil leaves
  • Fine sea salt

Capture the full recipe from the book

Open Simple Too at page 159 and take a picture with the CookCook app. The ingredients and steps will show up in the app, ready to cook from.

Download on the App Store