Roasted pepper and olive spaghetti

• 30g fresh basil, torn
• 2 large red peppers, halved
• 400g (14oz) wholewheat spaghetti
• 5tbsp extra virgin olive oil
• 1 clove garlic, finely chopped
• 2tbsp capers
• 50g (2oz) pitted olives
• ground black pepper

Preheat the grill to high. Deseed the peppers and put skin side up on a baking sheet. Grill for 8-10 minutes until the skin has blackened. Place in a plastic bag until cool enough to handle.

Boil the pasta for 10 minutes until tender. Meanwhile, peel the skin off the peppers and chop the flesh into bite-size pieces.

Heat the olive oil in a small saucepan over a low heat. Add the garlic, cook for 2 minutes, then add the capers, olives and peppers.

Drain the pasta, season and return to the pan. Stir through the pepper mixture and the torn basil to serve.