Ingredients with Measurements:
- 1 lb. Primolino pasta
- 2 red bell peppers
- 1/4 cup crumbled feta cheese
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1/4 tsp. red pepper flakes
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Aluminum foil
- Large pot for boiling pasta
- Colander
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Cut the red bell peppers into thin strips and place them on a baking sheet lined with aluminum foil.
3. Drizzle the peppers with 2 tbsp. of olive oil and sprinkle with salt and pepper.
4. Roast the peppers in the oven for 20-25 minutes or until they are tender and slightly charred.
5. While the peppers are roasting, bring a large pot of salted water to a boil.
6. Add the Primolino pasta to the boiling water and cook for 8-10 minutes or until al dente.
7. Drain the pasta in a colander and set aside.
8. In a large skillet, heat the remaining 2 tbsp. of olive oil over medium heat.
9. Add the minced garlic and red pepper flakes to the skillet and cook for 1-2 minutes or until fragrant.
10. Add the cooked Primolino pasta to the skillet and toss to coat with the garlic and red pepper oil.
11. Add the roasted red peppers to the skillet and toss to combine.
12. Sprinkle the crumbled feta cheese over the pasta and serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
5. Temperature:
Roast the red peppers at 400°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 435
Fat: 20g
Carbohydrates: 53g
Protein: 12g
Sodium: 235mg
Sugar: 4g
Substitutions for ingredients:
- Primolino pasta can be substituted with any other type of pasta.
- Feta cheese can be substituted with goat cheese or blue cheese.
- Red bell peppers can be substituted with any other color of bell pepper.
Variations:
- Add sliced black olives to the pasta for a salty twist.
- Top the pasta with chopped fresh parsley or basil for added freshness.
- Add grilled chicken or shrimp to the pasta for a protein boost.
Tips and tricks:
- Don't overcook the pasta, as it will become mushy and lose its texture.
- Use a good quality olive oil for the best flavor.
- Make sure to toss the pasta well with the garlic and red pepper oil to ensure even coating.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pasta in the microwave or on the stovetop with a splash of water or olive oil to prevent it from drying out.
Presentation ideas:
Serve the pasta in a large bowl or on individual plates.
Garnishes:
Garnish the pasta with chopped fresh herbs or a sprinkle of red pepper flakes.
Pairings:
This pasta pairs well with a crisp green salad and a glass of white wine.
Suggested side dishes:
Serve the pasta with garlic bread or a side of roasted vegetables.
Troubleshooting advice:
If the pasta is too dry, add a splash of olive oil or pasta water to loosen it up.
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:
Primolino pasta is a type of Italian pasta that is similar to penne but with a slightly curved shape.
Flavor profiles:
This pasta dish has a slightly spicy and garlicky flavor with a hint of sweetness from the roasted red peppers and saltiness from the feta cheese.
Serving suggestions:
Serve this pasta dish as a main course for a weeknight dinner or as a side dish for a larger meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Greek