Jamie Oliver's Summer Veg Pasta [Video]
With creamy feta & rocket/arugula.I love this brilliantly simple, big-flavour pasta dish. It can be prepped in minutes, then is all cooked on the stovetop, 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.
Servings: 6
Ingredients
- 2 mixed-colour bell peppers
- 2 red onions
- 4 cloves garlic
- olive oil (plus extra fpr drizzling)
- 1 tsp dried oregano
- 400 g / 14oz ripe tomatoes (about 3 medium), chopped
- Tbsp red wine vinegar
- 200 g / 7oz feta cheese (block)
- 450 g / 1 lb dried pasta (Farfalle or similar)
- 60 g / 2 cups rocket/arugula
Instructions
- Char the vegetables: 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.
- Build the sauce: Add the garlic to the pan with 2 Tbsp of olive oil and the oregano. Roughly chop and add the tomatoes, along with 1 Tbsp of red wine vinegar and a little water, and stir together.
- Steam with feta: Nestle the block of feta on top, drizzle lightly with olive oil and season with black pepper, cover, and reduce heat to low. Steam for 10 to 12 minutes.
- Cook the pasta: 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).
- Combine: 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.
- Finish: Transfer to a serving platter and scatter over the remaining rocket/arugula.