20 mins
Not Too Tricky
serves 6
About the recipe
I love this brilliantly simple, big-flavour pasta dish. It can be prepped in minutes, then is all cooked on the hob, so it couldn’t be easier. Smoky charred peppers, sweet tomatoes and creamy feta come together to make this dish a real treat. Enjoy it hot for dinner, or cold as a salad – it’s even great for picnics.
Ingredients
2 mixed-colour peppers
2 red onions
4 cloves of garlic
olive oil
1 teaspoon dried oregano
400g ripe tomatoes
red wine vinegar
200g feta cheese
450g dried pasta
60g rocket
Top Tip
Tomatoes not quite ripe? Pop them on a sunny windowsill and not only will they soften up, but they’ll also develop lots more flavour.
Method
- Deseed the peppers and peel the onions, then roughly chop and place in a large dry non-stick frying pan over a high heat for 4 minutes, or until softened and charred. Meanwhile, peel and finely slice the garlic.
- Once beautifully charred, add the garlic to the pan with 2 tablespoons of olive oil and the oregano. Roughly chop and add the tomatoes, along with 1 tablespoon of red wine vinegar and a little water, and stir together.
- Snuggle the block of feta on top, drizzle lightly with olive oil and season with black pepper, then cover. Turn the heat down to low and let it steam for 10 to 12 minutes.
- Meanwhile, cook the pasta in a large pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of starchy cooking water (if making this as a salad, slightly undercook the pasta, then cook it in the sauce for the final minute).
- Toss the pasta through the sauce, breaking up the feta as you go, then loosen with a splash of starchy cooking water, if needed. Roughly chop and stir through most of the rocket, along with a drizzle of olive oil. Tip onto a serving platter and scatter over the remaining rocket, to finish.
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