• 6servings
  • 50minutes
  • 489calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, C, P
MineralsChromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 500g fusilli pasta

  2. 2 tablespoons olive oil

  3. 1 small onion, chopped

  4. 1 fresh green chilli, chopped

  5. 1/2 green pepper, chopped

  6. 2 (400g) tins chopped tomatoes

  7. 125ml red wine

  8. 20 Kalamata olives, pitted and chopped

  9. 170g crumbled feta cheese

  10. 90g grated reduced fat Cheddar cheese

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180 C / Gas 4. Bring a large pot of lightly salted water to the boil. Add pasta, cook for 8 to 10 minutes, until al dente; drain.

  2. Heat oil in a large heavy frying pan over medium heat. Saute onion, chilli and green pepper until onions are soft and translucent. Stir in tomatoes, wine and Kalamata olives. Simmer 15 minutes. Toss pasta with sauce until evenly coated. Pour into a 20x30cm baking dish. Sprinkle with feta cheese and Cheddar cheese.

  3. Place under grill for 5 to 10 minutes, or until topping is golden brown and bubbly.


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