Name: Baked feta & a trio of capsicum pasta
Cook time: 35 min
Total time: 35 min
Yield: 1
Ingredients: 1 small (150g) red capsicum, chopped; 1 small (150g) green capsicum, chopped; 1 small (150g) yellow capsicum, chopped; 3 whole garlic cloves, unpeeled; 1 sprig rosemary; 1/4 cup (60ml) water; 2 tablespoons extra virgin olive oil; 75 grams feta; 120 grams pasta - we used orecchiette; 1/2 cup flat-leaf parsley leaves

Ingredients

1 small (150g) red capsicum, chopped

1 small (150g) green capsicum, chopped

1 small (150g) yellow capsicum, chopped

3 whole garlic cloves, unpeeled

1 sprig rosemary

1/4 cup (60ml) water

2 tablespoons extra virgin olive oil

75 grams feta

120 grams pasta – we used orecchiette

1/2 cup flat-leaf parsley leaves

Method

1.Preheat oven to 200°C/180°C fan.

2.Put capsicums into a small roasting dish. Trim root end of the base of garlic cloves and add to the dish, along with rosemary, water and olive oil. Season with sea salt and freshly ground black pepper. Top with feta. Bake for 30 minutes.

3.Bring a medium-sized pot of salted water to the boil. Cook pasta until al dente. Drain.

4.Remove roasting dish from oven. Holding each garlic clove by its tip, squeeze out soft flesh and mash it into capsicum along with the baked feta. Add pasta and parsley leaves, tossing gently to combine.

To avoid wastage, we used feta that is sold in a tub in brine. Use only the amount needed and return remaining brined feta to the refrigerator for later use. It can be used for a Greek salad or baked into a herb quiche or frittata.
Note

Woman's Weekly Food

Ingredients

Method

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