Ingredients with Measurements:
- 1 pound mustacciuoli pasta
- 2 red bell peppers, roasted and sliced
- 4 ounces crumbled feta cheese
- 1/4 cup olive oil
- 2 garlic cloves, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Special Equipment Needed:
- Large pot for boiling pasta
- Oven or grill for roasting peppers
- Large skillet for sautéing garlic and peppers
Step-by-Step Instructions:
1. Preheat oven or grill to 400°F. Place red bell peppers on a baking sheet or grill rack and roast for 20-25 minutes, turning occasionally, until the skin is charred and blistered. Remove from heat and let cool.
2. While the peppers are roasting, bring a large pot of salted water to a boil. Add the mustacciuoli pasta and cook according to package instructions until al dente. Drain and set aside.
3. Once the peppers are cool enough to handle, remove the skin, seeds, and stems. Slice the peppers into thin strips and set aside.
4. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
5. Add the sliced roasted red peppers to the skillet and sauté for 2-3 minutes until heated through. Season with salt and pepper to taste.
6. Add the cooked mustacciuoli pasta to the skillet and toss with the pepper mixture until well combined.
7. Sprinkle the crumbled feta cheese over the top of the pasta and gently toss to combine.
8. Serve hot, garnished with fresh parsley.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Oven or grill: 400°F
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 450
- Fat: 20g
- Carbohydrates: 55g
- Protein: 15g
- Fiber: 4g
- Sugar: 4g
Substitutions for ingredients:
- Mustacciuoli pasta can be substituted with any other type of pasta.
- Red bell peppers can be substituted with any other color of bell pepper.
- Feta cheese can be substituted with goat cheese or blue cheese.
Variations:
- Add sliced black olives or capers for a briny flavor.
- Use sun-dried tomatoes instead of roasted red peppers for a sweeter flavor.
- Add cooked chicken or shrimp for a protein boost.
Tips and Tricks:
- Be sure to salt the pasta water generously to add flavor to the dish.
- To save time, use jarred roasted red peppers instead of roasting your own.
- For a spicier dish, add red pepper flakes to the garlic and olive oil mixture.
Storage Instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat, place the pasta in a microwave-safe dish and microwave for 1-2 minutes until heated through.
Presentation Ideas:
- Serve the pasta in a large bowl or platter for family-style dining.
- Garnish with additional crumbled feta cheese and fresh parsley for a pop of color.
Garnishes:
- Fresh parsley
- Crumbled feta cheese
Pairings:
- Serve with a crisp green salad and garlic bread for a complete meal.
Suggested Side Dishes:
- Roasted vegetables
- Grilled asparagus
- Garlic mashed potatoes
Troubleshooting Advice:
- If the pasta is too dry, add a splash of olive oil or pasta water to loosen it up.
- If the dish is too salty, add a squeeze of lemon juice to balance out the flavors.
Food Safety Advice:
- Be sure to wash your hands and all cooking surfaces thoroughly before preparing food.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food History:
- Mustacciuoli is a traditional pasta shape from the Campania region of Italy.
Flavor Profiles:
- This dish is savory and slightly tangy from the feta cheese, with a sweet and smoky flavor from the roasted red peppers.
Serving Suggestions:
- Serve this dish as a main course for a family dinner or as a side dish for a potluck or barbecue.
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Region: Italian