Ingredients
1 round loaf of bread, cut in half, middle hollowed out
2 tbsp olive oil
1 garlic clove, crushed
½ romero pepper, de-seeded
For the sauce
½ tbsp oil
½ courgette, diced
50ml/2fl oz double cream
200g fresh egg tagliatelle
salt and freshly ground black pepper
55g/2oz gorgonzola, crumbled
fresh basil, to garnish
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Bring a large, deep saucepan of water to the boil.
3. Rub the hollowed inside of the bread with the oil and garlic. Place the bread and the romero pepper on a baking sheet and place in the oven for 15 minutes.
4. For the sauce, heat the oil in a small pan and sauté the courgette for two minutes.
5. Add the cream to the pan and warm through. Season with salt and freshly ground black pepper, to taste.
6. Add the pasta to the boiling water and cook according to packet instructions.
7. Drain the pasta and place in a large bowl. Add the sauce and stir through.
8. Add the gorgonzola and stir through.
9. Dice up the roasted pepper and stir through the pasta.
10. Pile the pasta into the garlic bread and serve garnished with fresh basil.
