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Peponata Stew with Aurum & Linguine


Discover the perfect blend of convenience and flavour with our Peponata Stew with Aurum & Linguine recipe. This dish brings together the vibrant Mediterranean flavours of peppers and tomatoes with the savoury goodness of pan-seared Aurum cheese. In just a few simple steps, you can create a hearty and satisfying meal that's ideal for busy weeknights. With the addition of Aurum, this dish offers a delightful twist that is guaranteed to wow.


1 pack of Aurum sliced into thick batons
1 large white onion thinly sliced
2 red peppers sliced
1 tin chopped tomatoes
1 large garlic clove crushed
2 tbs of olive oil
1 tsp red wine vinegar
1 tsp sugar
Salt & pepper to taste
Fresh basil to garnish
150g dried Linguine

(Serves Two)


  1.  Heat oil in a pan and onions, season with salt & pepper and fry gently over a low heat (covered) for 10 to 15 minutes until soft.  Add the peppers and garlic and continue to cook gently for another 10 minutes. Add tinned tomatoes, sugar and vinegar and simmer for a further 10 to 15 minutes until the sauce is nice and thick. Season to taste.

  2.  Cook linguine according to packet instructions.

  3.  Add a dash of oil to a frying pan and fry the Aurum on both sides until golden brown.

  4.  Split the pasta and sauce between two bowls, top with the Aurum, and garnish with basil leaves.



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