Mini Sweet Pepper Pasta
Turn a batch of sweet mini peppers into a tasty dinner with this easy recipe. Colorful caramelized mini peppers and feta cheese are the perfect sweet - salty flavor combo and dinner is ready in just over 30 minutes!
Ingredients
- ⅓ cup (80 ml) extra virgin olive oil
- 1 lb (450 g) mini peppers, seeds removed and sliced
- 2 shallots, thinly sliced
- 1 teaspoon red wine vinegar
- 2 cloves garlic, sliced
- 2 teaspoons mixed Italian herbs
- 1 bunch fresh basil (and/or parsley or chives), chopped
- ¾ cup (100 g) feta cheese, crumbled
- 9 oz (250 g) dried spaghetti
- optional - grated pecorino for topping
Instructions
- In a deep sided saute or frying pan, heat the olive oil over a low heat. Add the shallots and mini peppers and saute, stirring often, until they are reduced, very soft and jammy. This will take somewhere between 20-30 minutes depending on how thinly sliced your peppers are, how much surface area your pan has, the type of pan you use, and how hot it is.1/3 cup extra virgin olive oil, 1 lb mini peppers, 2 shallots
- About 15 minutes into this process, set your pasta cooking according to package instructions.9 oz dried spaghetti
- Add the garlic and dried herbs to the pan and keep cooking over a low heat until the garlic is soft. Then turn off the heat and add the red wine vinegar. Set aside, off the heat, while you wait for the pasta to be ready.1 teaspoon red wine vinegar, 2 teaspoons mixed Italian herbs, 2 cloves garlic
- Once the pasta is al dente, reserve a bit of the cooking water and then drain. Add the pasta to the pan with the peppers and shallots. Toss through, adding splashes of the cooking water to loosen things up as you go.
- Add the feta cheese and basil and toss through again, off the heat, just until it is fully combined. Keep adding little splashes of pasta water if you need to. The feta will soften and some of the smaller pieces may melt but you aren't trying to melt it all - you still want lots of distinct pieces of feta.3/4 cup feta cheese, 1 bunch fresh basil (and/or parsley or chives)
- Serve into bowls, with a little pecorino or parmesan cheese on top if you wish.optional - grated pecorino for topping
Calories: 697kcal, Carbohydrates: 77g, Protein: 20g, Fat: 35g, Saturated Fat: 9g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 20g, Cholesterol: 39mg, Sodium: 502mg, Potassium: 622mg, Fiber: 7g, Sugar: 10g, Vitamin A: 5077IU, Vitamin C: 196mg, Calcium: 302mg, Iron: 3mg