Yield: 4 Servings | Source: www.nytimes.org
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, minced
- 1 cup thinly sliced roasted Italian red peppers
- freshly ground pepper
- 4 large wilted spinach leaves, cut in slivers (optional)
- 3 ounces Feta cheese, crumbled
- ¾ pound pasta, any shape
- Bring a large pot of water to a boil. Meanwhile, heat the olive oil over medium heat in a large, heavy skillet. Add the garlic. Cook, stirring, until fragrant, about 30 seconds. Add the sliced roasted peppers and stir together for about a minute until well infused with the oil and garlic. Season with salt and pepper and stir in the spinach (if using) and feta cheese. Remove from the heat.
- When the water comes to a boil, salt generously and add the pasta. Cook until al dente — firm to the bite — following the recommendations on the package. Ladle about 1/2 cup of the pasta cooking water into the frying pan and stir well so that the feta cheese begins to melt. Drain the pasta and toss immediately with the pepper mixture in the pan. Serve.
How to Roast the Peppers:
- Preheat the oven to 450 degrees F. Place the oven rack on the top position, about 4 inches under the broiler.
- Cut the peppers in half and remove the stems, seeds and membranes.
- Lay the peppers on a foil-lined baking sheet, cut side down. Roast the red peppers for 15-20 minutes or until the skins are very dark and have collapsed. (There is no need to rotate or turn the peppers.) Once the skins are blackened remove the peppers from the oven.
- At this point most people recommend placing the roasted peppers in a paper bag to steam for about 10 minutes to help loosen the skin. Simply let the peppers cool for a few minutes until comfortable enough to handle and then peel the skins off and discard them.