Ingredients with Measurements:
- 1 pound of Maccagno pasta
- 2 red bell peppers, roasted and sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh oregano
- 1/4 cup olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling pasta
- Baking sheet for roasting peppers
Step-by-step instructions:
1. Preheat oven to 400°F. Cut the red bell peppers into quarters and remove the seeds and stems. Place the peppers on a baking sheet and roast for 20-25 minutes, or until the skin is charred and blistered. Remove from the oven and let cool.
2. While the peppers are roasting, bring a large pot of salted water to a boil. Add the Maccagno pasta and cook according to package instructions, or until al dente. Drain the pasta and set aside.
3. In a large mixing bowl, combine the olive oil, minced garlic, chopped parsley, basil, and oregano. Mix well.
4. Once the roasted peppers have cooled, remove the skin and slice into thin strips. Add the roasted peppers to the mixing bowl and toss with the herb and oil mixture.
5. Add the cooked Maccagno pasta to the mixing bowl and toss until the pasta is well coated with the roasted pepper and herb mixture.
6. Add the crumbled feta cheese to the mixing bowl and toss gently to combine.
7. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Roast the red peppers at 400°F.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 390
Fat: 18g
Saturated Fat: 5g
Cholesterol: 22mg
Sodium: 350mg
Carbohydrates: 45g
Fiber: 3g
Sugar: 4g
Protein: 12g
Substitutions for ingredients:
- Instead of Maccagno pasta, you can use any other type of pasta such as penne or spaghetti.
- If you don't have fresh herbs, you can use dried herbs instead.
- Instead of feta cheese, you can use goat cheese or Parmesan cheese.
Variations:
- Add some sliced black olives for a salty flavor.
- Add some chopped sun-dried tomatoes for a sweet and tangy flavor.
- Add some cooked chicken or shrimp for a protein boost.
Tips and tricks:
- Make sure to toss the pasta with the roasted pepper mixture while it's still warm to help the flavors meld together.
- You can roast the peppers ahead of time and store them in the fridge until you're ready to use them.
- If you want to make this recipe vegan, omit the feta cheese or use a vegan cheese substitute.
Storage instructions:
Store any leftovers in an airtight container in the fridge for up to 3 days.
Reheating instructions:
To reheat, simply microwave the pasta until heated through or reheat on the stove over low heat.
Presentation ideas:
Serve the Maccagno with Roasted Red Peppers and Feta in a large pasta bowl and garnish with some fresh parsley.
Garnishes:
Garnish with some fresh parsley or basil.
Pairings:
Serve with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Garlic bread
Troubleshooting advice:
- If the pasta is too dry, add a little more olive oil to the mixing bowl and toss again.
- If the pasta is too salty, try adding a squeeze of lemon juice to balance out the flavors.
Food safety advice:
Make sure to properly store any leftovers in the fridge and reheat to an internal temperature of 165°F.
Food history:
Maccagno is a type of pasta that originated in Italy. Roasted red peppers are a popular ingredient in Mediterranean cuisine.
Flavor profiles:
This dish has a savory and slightly sweet flavor from the roasted red peppers, with a tangy and salty flavor from the feta cheese.
Serving suggestions:
Serve this dish as a main course for lunch or dinner.
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