Mediterranean Style Rotini
Maggie May Schill
3 crotini pasta
2 Tbspextra virgin olive oil
1 csweet onion, diced
4 clovegarlic, minced
2 cripe tomatoes, diced
1/2 cgreen bell pepper, diced
3 Tbspfresh basil, chopped
1/2 Tbspgarlic powder
1/2 ckalamata olives, pitted and sliced
1/4 tspdried dill
1/2 pinchred pepper flakes
1/4 tsppaprika, sweet mild
·salt and pepper to taste
1 ccrumbled feta cheese
How to Make Mediterranean Style Rotini
- Cook pasta to al dente. Set aside. (Be sure to salt water you cook your pasta in. This is your only chance to season your pasta prior to tossing.)
- In a saute pan with heat set to medium, add olive oil to pan.
- Once pan has risen just under smoking temperature add garlic and saute for about a minute.
- Add onions to the pan and continue to saute for 2 more minutes until onions are translucent. Do not allow onions to caramelize, it'll make the dish more bitter than I had planned it to be.
- With pan still on medium, add bell peppers to the pan. Cook for 5 minutes uncovered.
- Add tomatoes to the pan and stir. Lightly salt the pan to draw the moisture out of the tomatoes.
Depending on your tomatoes and how juicy they are, you might need to drain the dish if the tomatoes make the pan too watery. Using fresh tomatoes will help you avoid this problem. Tomatoes that have been left to sit a long time drain more water.
- Add basil to your dish and stir. Immediately add your paprika, garlic powder, salt and pepper, pepper flakes and dill to the dish. Stir until completely incorporated.
- Add sliced olives to the pan. Cook covered for about 5 minutes.
- Remove pan from heat.
- Place pasta in a large bowl or dish and pour your pan's mixture over the pasta.
- Sprinkle your feta over the pasta dish and serve immediately.