• 4servings
  • 60minutes
  • 850calories

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2, B3, B9, B12, C
MineralsChromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 red peppers, halved and deseeded

  2. 3 yellow peppers, halved and deseeded

  3. 3tbsp olive oil

  4. 4 garlic cloves, unpeeled

  5. 500g (1lb 2oz) pasta shapes

  6. 125g (4 1/2 oz) kalamata olives

  7. Good handful roughly-torn basil leaves

  8. 200g pack feta cheese, crumbled

  9. 2tbsp olive oil

  10. 2tbsp extra virgin olive oil

  11. 2tbsp red wine vinegar

  12. 3tbsp chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Put the peppers in a large roasting tin, drizzle with the oil, scatter over the garlic and season well. Roast in a preheated oven at 220°C (425°F, gas mark 7) for 30 mins until lightly charred. Keep the garlic to one side and put the peppers in a food bag. When cooled, peel and thickly slice.

  2. Cook the pasta according to packet instructions until al dente (firm to the bite). Drain and cool under running water and set to one side.

  3. To make the dressing, squeeze the roasted garlic cloves from their skins and mash with a fork. Whisk in all the dressing ingredients and season to taste.

  4. Combine the pasta and peppers with the olives and drizzle over the dressing. Stir through the basil and feta cheese just before you're ready to serve.


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