Recipe: Roasted red pepper and feta pasta

today i’d like to share with you what has just become my new favourite dish! i hope you like it :) it serves 2-3, and is super quick and simple. also, peeling the skins from the peppers (see step 3) is insanely satisfying, and is a job for anyone who used to enjoy picking pva glue from their fingers as a child.
three red peppers
feta cheese
garlic oil (or olive oil and crushed garlic clove)
balsamic vinegar
1. place three red peppers in a roasting dish, and drizzle with a little olive oil. roast them at 200 degrees celsius for about 35 mins, or until the skins have started to blister and char.
2. take the peppers out of the oven, and immediately cover the dish in tin foil. this will make the peppers steam a little, which makes getting the skins off really really easy!
3. after about 5-10 minutes (or until the peppers have softened as above) peel off their skins and remove the stalk and seeds.
4. put the pasta on to boil in well-salted water. 
5. douse the peppers whilst they are still warm in garlic oil, balsamic vinegar, and a fair amount of salt. the peppers can take quite a lot of salt, because roasting intensifies their natural sweetness. the oil and vinegar quantities should be done to taste, but they will combine with the pepper juice to form the sauce for the pasta, so there needs to be enough.
6. chop the peppers up into bitesize pieces, and crumble in some feta cheese. stir to coat the cheese in the marinade.
7. when the pasta is cooked to taste (i like mine al dente), drain and stir together with the peppers, feta and marinade. taste to check seasoning, and enjoy!
p.s. there’s no photo of the complete pasta dish, because jason and i were both too hungry to wait for pictures to be taken. sorry about that. ;)
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