Ingredients with Measurements:
- 1 pound Taragna pasta
- 2 red bell peppers, roasted and sliced
- 1 cup crumbled feta cheese
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Large pot for boiling pasta
- Baking sheet for roasting peppers
- Colander for draining pasta
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 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, remove the skin and slice them into thin strips.
6. In a large pot, bring salted water to a boil and cook the Taragna 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 red pepper flakes to the skillet and sauté for 1-2 minutes until fragrant.
9. Add the sliced roasted red peppers to the skillet and sauté for another 2-3 minutes until heated through.
10. Drain the cooked pasta in a colander and add it to the skillet with the roasted red peppers.
11. Toss the pasta and peppers together until well combined.
12. Add the crumbled feta cheese to the skillet and toss again.
13. Season with salt and pepper to taste.
14. Garnish with fresh parsley and serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 450
- Fat: 18g
- Carbohydrates: 57g
- Protein: 16g
- Fiber: 4g
- Sugar: 4g
Substitutions for ingredients:
- Taragna pasta can be substituted with any other type of pasta.
- Red bell peppers can be substituted with any other color bell pepper.
- Feta cheese can be substituted with goat cheese or blue cheese.
Variations:
- Add sliced grilled chicken or shrimp to make it a complete meal.
- Substitute the roasted red peppers with sun-dried tomatoes for a different flavor.
- Add chopped fresh basil or oregano for extra flavor.
Tips and tricks:
- Make sure to remove the skin from the roasted red peppers before slicing them.
- Don't overcook the pasta, as it will become mushy.
- Use a good quality olive oil for the best flavor.
- Crumble the feta cheese just before serving to prevent it from becoming too soft.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, microwave the leftovers for 1-2 minutes or until heated through.
Presentation ideas:
- Serve the Taragna with Roasted Red Peppers and Feta in a large pasta bowl.
- Garnish with fresh parsley and a sprinkle of red pepper flakes.
Garnishes:
- Fresh parsley
- Red pepper flakes
Pairings:
- Serve with a side salad for a complete meal.
- Pair with a glass of red wine, such as a Chianti or Sangiovese.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Garlic bread
Troubleshooting advice:
- If the pasta is too dry, add a splash of olive oil or pasta water to loosen it up.
- If the pasta is too salty, add a squeeze of lemon juice to balance out the flavors.
Food safety advice:
- Make sure to cook the pasta and roasted red peppers to the appropriate temperature to prevent any foodborne illnesses.
Food history:
- Taragna pasta is a traditional pasta from the Lombardy region of Italy.
Flavor profiles:
- The Taragna pasta has a nutty flavor and a slightly chewy texture.
- The roasted red peppers add a smoky and sweet flavor to the dish.
- The feta cheese adds a tangy and salty flavor to the dish.
Serving suggestions:
- Serve the Taragna with Roasted Red Peppers and Feta as a main dish for a family dinner or a dinner party.
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Region: Italian