Penne with fennel, green peppers, olives and roasted garlic-parsley oil

While I would generally go along with the idea that the best thing to go with pasta is whatever you’ve got in the cupboard, a bottle of wine and an appetite, this is one of those specific recipes. I’ve tried (and eaten happily) other vegetables with this sauce, but there is no denying that this lot were made for each other. The recipe for the garlic-parsley oil makes about 500mls, enough for at least ten people, but it’s hard to make less unless you’ve got miniature kitchen equipment. It wi