Wholewheat Fusilli with Marinated Feta by @cuisinovia
6 servings
🍅
600 g
Cherry Tomatoes
🫒
120 ml
Olive Oil
🫑
1 medium
Red Bell Pepper
🧅
1 medium
Onion
🧈
15 g
Unsalted Butter
🧄
3
Garlic Cloves
🌶️
3.8 ml
Chilli Flakes
🥫
15 ml
Tomato Paste
🍷
130 ml
White Wine
🍅
200 ml
Tomato Passata
🍝
500 g
Wholewheat Fusilli
🧊
1
Pasta Stock Cube
🫒
60 g
Black Olives
🌰
70 g
Pine Nuts
🧀
100 g
Parmesan Cheese
🌿
10 g
Basil Leaves
🧀
200 g
Feta Cheese
🧂
2.5 ml
Black Pepper
🌿
5 ml
Fresh Thyme
🌿
5 ml
Fresh Rosemary
🌶️
0.38 tsp
Chilli Flakes
🫒
Olive Oil
Preparation Steps
Step 1/21
Combine the feta cheese, black pepper, fresh thyme, fresh rosemary, and 1/4 to 1/2 teaspoon of chilli flakes in a jar.
Step 2/21
Pour in enough olive oil to completely cover the feta mixture, then seal the jar.
Step 3/21
Refrigerate the marinated feta for at least 15 minutes or for up to 1 week.
Step 4/21
Preheat the oven to 180°C fan (356°F fan).
Step 5/21
Place the 600 g cherry tomatoes in a baking pan and drizzle with 30 ml olive oil.
Step 6/21
Season the tomatoes with salt and black pepper, then roast for 15 minutes.
Step 7/21
Add the sliced red bell pepper and sliced red or yellow onion to the baking pan.
Step 8/21
Drizzle the vegetables with the remaining 30 ml olive oil, then roast for 35 to 40 minutes until charred and tender.
Step 9/21
Melt the unsalted butter with 30 ml olive oil in a large skillet over medium heat.
Step 10/21
Add the sliced garlic cloves and 1/2 teaspoon chilli flakes, then cook until the garlic is golden.
Step 11/21
Stir the tomato paste into the garlic oil and cook for 1 minute.
Step 12/21
Pour the white wine into the skillet and simmer for 1 minute to evaporate the alcohol.
Step 13/21
Add the tomato passata and season the sauce with salt and black pepper.
Step 14/21
Simmer the tomato sauce for 3 minutes, until slightly thickened.
Step 15/21
Bring plenty of salted water to a boil in a large pot and dissolve the pasta stock cube in it.
Step 16/21
Cook the 500 g wholewheat fusilli for 9 minutes, or 1 minute less than the package instructions.
Step 17/21
Transfer the roasted vegetables and all pan juices to the tomato sauce, then stir in the black olives.
Step 18/21
Reserve 60 ml pasta cooking water, then drain the wholewheat fusilli in a colander.
Step 19/21
Add the drained wholewheat fusilli and 60 ml pasta cooking water to the skillet.
Step 20/21
Add the grated parmesan cheese and toss over moderate heat until the pasta is cooked and the sauce is creamy.
Step 21/21
Serve the pasta topped with chopped basil leaves, toasted pine nuts, and marinated feta cheese.
Composition
Ingredients
Types
Ingredients
Allergens
Dietetics
Dietary regimen
Calories
830 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
20 minutes
Cooking
55 minutes
Overall
1 hour 15 minutes
Difficulty
Level
Medium (2/4)
Steps
21 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@cuisinovia
Origin
Cuisine
Mediterranean, Italian-inspired, Cypriot-inspired
Geographic
Cyprus, Eastern Mediterranean
Various
Aspect
Texture
Flavors
Other
Price
Medium
Recommended Preservation
fridge
Preservation Infos