Wholewheat Fusilli with Marinated Feta by @cuisinovia

1h20
Medium

4 servings

🍅

600 g

Cherry Tomatoes

🫒

90 ml

Olive Oil

🫑

1

Red Bell Pepper

🧅

1

Onion

🧈

14 g

Unsalted Butter

🧄

3

Garlic Cloves

🌶️

3.8 ml

Chilli Flakes

🍅

35 g

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

🧂

9 g

Salt

Preparation Steps

  1. Step 1/17

    Prepare the marinated feta: place 200 g feta cheese, 1/2 tsp black pepper, 1 tsp fresh thyme, 1 tsp fresh rosemary, and 1/4 to 1/2 tsp chilli flakes in a jar. Cover completely with olive oil.

    feta cheese
    black pepper
    fresh thyme
    fresh rosemary
    chilli flakes
    olive oil
    🫙jar with lid
    🥄measuring cup

  2. Step 2/17

    Seal the jar and refrigerate the feta for at least 30 minutes or up to 7 days before serving.

    feta cheese
    🫙jar with lid

  3. Step 3/17

    Preheat the oven to 180°C fan (356°F). Place 600 g cherry tomatoes in a baking pan and drizzle with 30 ml olive oil.

    cherry tomatoes
    olive oil
    🍳baking pan
    🥄measuring cup

  4. Step 4/17

    Season the tomatoes with salt and black pepper. Roast for 15 minutes.

    cherry tomatoes
    salt
    black pepper
    🍳baking pan

  5. Step 5/17

    Add the sliced red bell pepper and sliced red or yellow onion to the baking pan. Drizzle with the remaining 30 ml olive oil.

    red bell pepper
    red or yellow onion
    olive oil
    🍳baking pan
    🥄measuring cup

  6. Step 6/17

    Return the pan to the oven and roast for 35 to 40 minutes, until the vegetables are tender and charred.

    cherry tomatoes
    red bell pepper
    red or yellow onion
    🍳baking pan

  7. Step 7/17

    Melt 1 tbsp unsalted butter with 2 tbsp olive oil in a large skillet over medium heat. Add the sliced garlic and 1/2 tsp chilli flakes.

    unsalted butter
    olive oil
    garlic
    chilli flakes
    🍳large skillet
    🥄mixing spoon

  8. Step 8/17

    Cook the garlic and chilli flakes until golden. Stir in 35 g tomato paste and cook for 1 minute.

    garlic
    chilli flakes
    tomato paste
    🍳large skillet
    🥄mixing spoon

  9. Step 9/17

    Pour 125 ml white wine into the skillet. Simmer for 1 minute to evaporate the alcohol.

    white wine
    🍳large skillet
    🥄mixing spoon
    🥄measuring cup

  10. Step 10/17

    Add 200 ml tomato passata and season with salt and black pepper. Simmer for 2 to 3 minutes until slightly thickened.

    tomato passata
    salt
    black pepper
    🍳large skillet
    🥄mixing spoon
    🥄measuring cup

  11. Step 11/17

    Bring 4 l water to a boil in a large pot. Add salt and 1 pasta stock cube.

    water
    salt
    pasta stock cube
    🍲large pot
    🥄measuring cup

  12. Step 12/17

    Add 500 g wholewheat fusilli and boil for 9 minutes, or 1 minute less than the package instructions. Reserve 60 ml pasta water before draining.

    wholewheat fusilli
    water
    🍲large pot
    🥄measuring cup
    🧺colander

  13. Step 13/17

    Transfer the roasted vegetables and all pan juices to the tomato sauce. Stir in 60 g black olives.

    cherry tomatoes
    red bell pepper
    red or yellow onion
    black olives
    🍳baking pan
    🍳large skillet
    🥄mixing spoon

  14. Step 14/17

    Add the drained wholewheat fusilli and 60 ml reserved pasta water to the skillet. Toss until the pasta is coated.

    wholewheat fusilli
    water
    🍳large skillet
    🥄mixing spoon

  15. Step 15/17

    Add 100 g grated Parmesan cheese. Cook and toss over moderate heat until the sauce is creamy and the pasta is al dente.

    🧀Parmesan cheese
    wholewheat fusilli
    🍳large skillet
    🥄mixing spoon

  16. Step 16/17

    Serve the pasta topped with chopped basil leaves, 70 g toasted pine nuts, and marinated feta cheese.

    basil leaves
    pine nuts
    feta cheese
    🔪kitchen knife
    🪵cutting board

  17. Step 17/17

    To marinate the feta cheese, combine everything in a jar and keep refrigerated up to one week.

Composition

Ingredients

Types

Vegetables, Fats and Oils, Dairy, Herbs and Spices, Condiments, Alcoholic Beverages, Grains, Seasonings, Fruits, Nuts and Seeds

Ingredients

Cherry tomatoes, Olive oil, Red bell pepper, Onion, Unsalted butter, Garlic cloves, Chilli flakes, Tomato paste, White wine, Tomato passata, Wholewheat fusilli, Pasta stock cube, Black olives, Pine nuts, Parmesan cheese, Basil leaves, Feta cheese, Black pepper, Fresh thyme, Fresh rosemary, Salt

Allergens

Milk, Sulfites, Gluten, Wheat, Tree nuts

Dietetics

Dietary regimen

Vegetarian, Mediterranean, Pescatarian

Calories

840 kcal

Macro nutrients

Protein: 29g, Carbohydrates: 101g, Dietary fiber: 13g, Total fat: 39g, Saturated fat: 12g, Sugars: 13g

Nutritional Information

Minerals

Calcium: 440mg, Iron: 5.2mg, Potassium: 950mg, Sodium: 980mg

Vitamins

Vitamin A: 185µg RAE, Vitamin C: 95mg, Vitamin K: 32µg, Folate: 80µg

Preparation

Time Information

Preparation

25 minutes

Cooking

55 minutes

Overall

1 hour 20 minutes

Difficulty

Level

Medium (2/4)

Steps

17 steps

Equipments

Utensils

baking pan, large skillet, large pot, colander, mixing spoon, kitchen knife, cutting board, measuring cup, jar with lid

Appliances

Oven, Stove, Refrigerator

Type

Type

Type Of Dish

Main Course, Pasta Dish, Salad

Occasions

Lunch, Dinner, Packed Lunch, Meal Prep, Picnic

Origin

Source

Platform

instagram

Original Creator

@cuisinovia

Origin

Cuisine

Mediterranean, Italian, Cypriot

Geographic

Cyprus, Eastern Mediterranean

Various

Aspect

Texture

Creamy, Al dente, Tender, Juicy, Charred, Crumbly, Crunchy

Flavors

Savory, Tangy, Sweet, Umami, Herbaceous, Garlicky, Spicy, Salty

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store cooked pasta in an airtight container at or below 4°C,Store marinated feta submerged in olive oil,Marinated feta can be refrigerated up to 7 days), freezer : 1 month (Freeze pasta without feta, basil, and pine nuts for best texture,Thaw overnight in the refrigerator,Add fresh toppings after reheating)