Quick, easy and full of flavour - everything you need for a great mid-week dinner dish. The red pepper and feta sauce takes two minutes to pull together, with a rich texture that coats the pasta to make a wholesome and delicious dish. Make sure to keep a little of the leftover pasta water and mix it through at the end for a really silky sauce.
Serves 4 & takes 25 minutes to cook
Ingredients
For the sauce
The flesh of 2 red peppers (fresh or from a jar)
½ jar of sun-dried tomatoes, plus 2 tablespoons of oil
1 tablespoon of harissa paste
1 heaped teaspoon of smoked paprika
1 tablespoon of thick balsamic vinegar
1 small garlic clove, peeled
Pinch of salt
For the pasta
250g feta
500g pasta (we use fileja for this recipe)
Salt
Method
1. Place the red peppers, sun-dried tomatoes and their oil, 1 tablespoon of harissa paste, 1 teaspoon of paprika, 1 garlic clove, the balsamic and a pinch of salt into a powerful blender (we use a NutriBullet) and blend until a smooth paste forms. Place to one side until needed.
2. Put the pasta on to cook according to the instructions on the pack - cooking it for 1 less minute than the instructions state.
3. Place a large pan over a medium heat and add the red pepper sauce. Once warm, crumble in the feta. Mix well and cook until all of the feta has melted into the sauce.
4. Once the pasta is cooked, drain and reserve a little of the water.
5. Mix the pasta through the sauce and cook for another minute or so until everything is piping hot, adding a dash of the pasta water bit-by-bit until you reach the consistency you like best.
