Baked Feta & Bell Peppers Pasta
Sundays at home are for baked pasta, but this is a non-classic version of it.
I'm jumping on the "baked feta" trend bandwagon and presenting you with this lush pasta bake. A tomato based sauce, loaded with onions and peppers, and topped with feta. Bursting with flavours, and all the magic happens in the oven.
Ingredients (for 4)
400g penne or fusilli
100 g (half a block) of feta, crumbled
4 tbsp extra virgin olive oil
1 large onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
400g finely chopped tomatoes
1 tbsp double or triple tomato concentrate
1/2 tsp smoked paprika
A pinch of black pepper
A pinch of nutmeg
Salt to taste
Heat the oil in a large pan and add the sliced onions. Season with salt, pepper and sauté till the onions become translucent.
Next, add the peppers and sauté for 2 minutes to slightly soften them. Stir in the tomato polpa, concentrate and 1/3 glass of water. Cook the tomato sauce until the oil starts to separate. Add paprika and nutmeg, turn off the flame and cover with a lid.
In the meantime, preheat the oven to 200°C on grill mode. In a large pot, also bring water to a boil, add salt, then cook the pasta to al dente (1 minute less than what indicated on the packaging.
Drain the pasta, and add it to the tomato sauce, stirring to combine well. Add the crumbled feta and mix well.
Transfer to a baking tray and bake right underneath the grill for 5 minutes, until the top is crispy and golden. Serve immediately.
Word of the Day
(Oven-baked, pronounced al fór·no)