Vegetarian is boring? This recipe will prove you wrong. Veggies miss nothing of the extra deliciousness of your favourite foods, it’s all about finding the right balance. And trust us, there is nothing as satisfying in the kitchen as making something healthy and extremely yummy at the same time. Eating whole-wheat grains is proven to be good for our nutrition, and same goes for eating less meat, which massively contributes to a more sustainable way of life. Today we made this pasta with peppers – perhaps the last of the season – but during winter the same recipe works amazingly with beetroot or winter squash. Spring time? There’s asparagus!
1 pack (500g) Whole wheat Linguine by Morelli
1 Garlic Clove
1 Fresh chili
1 Red Onion
1 Yellow Pepper
1 Red Pepper
1,5 oz. Capers By Segreti di Sicilia
2 oz. Olives by ROI
4 tbsp. EVOO Mosto by ROI
2 oz. Feta
1 bunch Basil
1 tbsp. Salt
Bring a pot of water to boil.
Finely chop the garlic and chili. Slice the onion and peppers in strips.
In a pan heat 2 tablespoons of EVOO, add the garlic and chili. Once the garlic turns golden add the onion and cook until soft (add a little water if needed). Then add the Peppers and cook on high flame for about 15 minutes. Rinse the capers under running water, drain the olives and add to the sauce.
Add the salt to the boiling water add the pasta and cook for 5 minutes, mixing often. Save 1 cup of the pasta cooking water.
Drain the pasta and add to the sauce, toss and add a few tablespoons of the saved cooking water (you can always add more if you need moisture). Toss and cook for about 2 minutes. Drizzle with EVOO, sprinkle with crumbled feta and garnish with basil leaves.