Ingredients with Measurements:
- 1 pound paglietta pasta
- 2 red bell peppers
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 2 cloves garlic, minced
- 1/4 cup extra-virgin olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Cut the red bell peppers in half and remove the seeds and stems.
3. Place the peppers on a baking sheet lined with aluminum foil and roast in the oven for 20-25 minutes, or until the skin is charred and the peppers are tender.
4. Remove the peppers from the oven and let them cool for a few minutes.
5. Once the peppers are cool enough to handle, peel off the skin and cut them into thin strips.
6. Cook the paglietta pasta according to package instructions until al dente.
7. While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
8. Add the minced garlic and sauté for 1-2 minutes, or until fragrant.
9. Add the roasted red pepper strips to the skillet and sauté for 2-3 minutes, or until heated through.
10. Drain the cooked pasta and add it to the skillet with the red peppers.
11. Toss the pasta and peppers together until well combined.
12. Add the crumbled feta cheese, chopped parsley, and chopped basil to the skillet and toss again.
13. Season with salt and pepper to taste.
14. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 500
- Fat: 20g
- Carbohydrates: 65g
- Protein: 15g
Substitutions for ingredients:
- Paglietta pasta can be substituted with any other type of pasta.
- Feta cheese can be substituted with goat cheese or blue cheese.
- Fresh parsley and basil can be substituted with dried herbs.
Variations:
- Add sliced black olives or capers for a briny flavor.
- Use roasted yellow or orange bell peppers instead of red for a different color and flavor.
- Add grilled chicken or shrimp for a protein boost.
Tips and tricks:
- Make sure to remove the skin from the roasted red peppers, as it can be tough and bitter.
- Reserve some of the pasta water to add to the skillet if the pasta seems dry.
- To make this recipe vegan, omit the feta cheese or use a vegan cheese substitute.
Storage instructions:
- Leftovers can be stored 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, or until heated through.
Presentation ideas:
- Serve the pasta in a large bowl or on individual plates.
- Garnish with additional chopped herbs or crumbled feta cheese.
Garnishes:
- Chopped fresh herbs
- Crumbled feta cheese
Pairings:
- Serve with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the pasta seems dry, add a splash of pasta water or olive oil to the skillet.
Food safety advice:
- Make sure to cook the pasta and red peppers to the appropriate temperature to ensure they are safe to eat.
Food history:
- Paglietta pasta is a type of long, thin pasta that originated in Italy.
Flavor profiles:
- This dish has a savory, slightly sweet flavor from the roasted red peppers and a tangy, salty flavor from the feta cheese.
Serving suggestions:
- Serve this dish as a main course for a weeknight dinner or as a side dish for a larger meal.
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Region: Greek