Pasta with Roasted Yellow Pepper, Tomatoes and Feta…our quick quick lunch yesterday…
- Pasta, of your choice, 100 gms
- Garlic, finely chopped, 1 or 2 cloves
- Yellow pepper, 1 large
- Tomatoes, chopped, ½ large
- Feta cheese, crumbled, 2 tbsp + 1 tsp
- Chili flakes, ¼ tsp or to taste
- Black pepper, 1/8 tsp or to taste
- Dried Oregano, 1/8 tsp or to taste
- Salt, only if needed to taste
- Lemon juice, about 1 tsp
- Olive oil, 1 tbsp
Roast the yellow pepper in a 220C oven until the skin is black and blistered. Remove and place pepper in a paper bag or cover with kitchen towel. Once the pepper is cool enough to handle and the steam created by the paper bag/kitchen towel has loosened the skin, peel it, remove seeds and chop.
Cook pasta according to package instruction/al dente. Take out about ¼ cup of pasta water and keep aside. Drain the pasta.
While the pasta is cooking, start with the sauce.
In a pan over low heat, sauté garlic and chili flakes in olive oil till soft. Once the garlic starts to go soft, add tomatoes.
Let the tomatoes go soft and crush them lightly to break the skin.
Add the chopped up pepper, cooked pasta, pasta water, and chunks of feta cheese to the pan. Add a squeeze of lemon juice over top, season with oregano, salt and pepper, and toss everything well together.
Check for seasoning, sprinkle with about a teaspoon of feta on top and serve.
- Since Feta is quite salty, do be a little careful while adding salt.
- And also remember, to match the size of the veggies with the size of your pasta…chop/slice accordingly