You're starving, you want something tasty, you want something quick! Know that feeling? I do! It rapidly descended on me a couple of nights ago. And it reeked strongly of wheat cravings too :)
Quick ... tasty ... healthy ... wheaty .... pasta! PCC has this really awesome tomato/spinach whole wheat fusilli that picks up flavors really well. And I had a bunch of fresh bell peppers that I chose to broil before adding to the pasta. If you haven't broiled and sliced peppers before, I would heartily recommend that - the meaty texture and slightly smoky aroma is pretty awesome!
Seriously, this pasta took about 25 minutes to make and made for a fabulously flavorful meal!
Cooked and eaten in under an hour :)
2 cups of uncooked fusilli
1/2 large red onion
3 cloves garlic - smashed
2 red/orange bell peppers
12-15 green olives
1/2 cup of red wine
2 T cider vinegar
1 T extra virgin olive oil
salt and pepper to taste
red pepper flakes to suit your palate :)
2 T crumbled feta cheese
Heat the oven to broil.
Cook the fusilli in water heated to a roiling boil per directions.
Slice the bell peppers into quarters and broil face down for 10-12 minutes till the skins are blackened and crinkly.
In the meantime, heat the olive oil in a pan and saute the onions for 4-5 minutes.
Add the smashed garlic and saute for a few more minutes till the onions turn translucent.
Turn down the heat to simmer and add the vinegar and wine.
Peel the bell peppers (pretty easy to yank the skin off once they're broiled) and slice them long.
Add the bell pepper to the onion mixture and stir for 4-5 minutes.
Add chopped olives, salt and pepper and stir for a minute before taking off the heat.
Toss the vegetables with the pasta, season with red pepper flakes and feta cheese.
Perfect entry for Presto Pasta Nights organized by Ruth :)