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Red Pepper and Feta Penne

puck_white_cheese_premium_feta

Not an ounce of tomato makes this sauce red

  • DIFFICULTY Easy
  • COOKING TIME < 30 minutes
  • CUISINE Italian
  • Rasha  Hachem A RECIPE FROM Rasha Hachem

Ingredients

  • 3 Cups dry penne
  • 2 Red Peppers
  • 4 Tablespoon Olive Oil
  • 1/4 Tablespoon Black Pepper
  • 1/4 Cup Red Onion, chopped
  • 3 Cloves Garlic, mashed
  • 1/2 Cup PUCK White Cheese Premium Feta
  • 2 Teaspoons Salt
  • 3 Tablespoons pasta water
  • 10 Basil Leaves
  • 1/8 Cup Pine Nuts, toasted

Instructions

Step

1
Preheat oven to 200 C.

Step

2
Slice the red peppers in two, lengthwise. Place on a baking sheet, lined with parchment paper. Brush with 3 tablespoons olive oil. Sprinkle black pepper.

Step

3
Bake for 30-40 minutes, uncovered, until skin is charred.

Step

4
Remove from oven, cover with aluminum foil and let cool. Remove charred skin.

Step

5
Bring a pot of water to a boil. Add a teaspoon salt and penne. Cook according to package instructions.

Step

6
Saute onion with 1 tablespoon olive oil until translucent. Add garlic and stir for 10 seconds.

Step

7
Add this onion mixture into an electric mixer. Add roasted red peppers and pulse until a paste. Add Puck feta cheese, 1 teaspoon salt, basil leaves and pulse until smooth.

Step

8
Transfer to a sauce pan and bring to a boil once.

Step

9
Add cooked pasta and pasta water and let simmer for several minutes.

Step

10
Garnish with pine nuts and basil leaves

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