Yes, it’s time for yet another dish with pointed peppers. Last Saturday I’ve already shared 3 different dips with pointed peppers. The idea to create the dips actually came up when I made this pasta below. This pasta is a bit different than you might be used to, as it’s got a bit of a sweet taste. But the black olives and feta cheese make sure that it’s got a bit of a bite. So, be positively surprised by the flavours of this pasta!
Ingredients for 4 pers.:
- 200 gr pasta flour
- 2 eggs
- 3 pointed peppers
- 1 red chili pepper
- lemon juice of ½ lemon
- 50 gr feta cheese
- ½ jar black olives
- fresh parsley
- olive oil
- salt and pepper
How to prepare it:
As you might know by now; I’ll always make fresh pasta for myself. You can also make the dish with dried or fresh ready-to-go pasta as well. If this is the case, prepare the pasta as recommended on the package. I’ll make a note in the recipe when you can start cooking the pasta.
The pasta is very easy to make but takes a bit of time due to the preparation of the pointed peppers. Grilling the pointed peppers in the oven will give them a better taste and will make it easier to peel off the skin. For this you need to grill the pointed peppers in the oven for 20 minutes. Turn the peppers regularly so that they parch evenly on all sides. After 20 minutes you can take the peppers out of the oven. Let them cool down a bit so you won’t burn your fingers.
If you are making fresh pasta, start with prepping the pasta dough. Take 200 gr of pasta flour and mix this (in you food processor) with 2 eggs and a dash of salt. Once the dough is becoming a nice boll, you put the dough in a bowl in the fridge. You can also put a pan with water on the stove (do the same when you are using dried pasta).
Slowly peel off the skin of the pointed peppers. If the pepper is parched well, the skin will come off easily. Remove the seeds from the pointed pepper and cut the pepper into big pieces.
Put the pointed peppers into a bowl for your food processor or blender. Chop the chili pepper and add it to the pointed peppers. Squeeze the lemon and add the juice to the bowl. Take off the skin of the garlic and remove the root before squeezing the garlic into the same bowl. Mash the pepper mix with your food processor or blender.
If you are using dried pasta, you can add this to the boiling water now.
Make sure your counter top is clean and dry to roll out the pasta dough. Cover your counter top with some flour and roll out the pasta dough until you can cut it into pieces that fit into the pasta machine.
Pull the pasta sleeves approx.. 3 times through the pasta machine. For this dish I’ve used tagliatelle. So once the sleeves are thin enough you can take them through the tagliatelle shaper. After this, hang them on your drying rack.
Add sea salt and olive oil to the boiling water. Put the fresh pasta into the pan. It needs to boil for 5 minutes.
Put a frying pan on the stove, add some olive oil. Once the oil is hot, add the pointed pepper sauce. Heat up the sauce. Chop the parsley and cut the olives into small rounds. Once the sauce is boiling you can add both the olives as well as the parsley. Try the sauce, add some salt and pepper if needed.
Rinse down the pasta and put it on the plates. Put the sauce on top of the pasta. Crumble the feta on top of the sauce and finish off with some fresh parsley.
Enjoy!
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