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Pasta Please - Chilli


Phew, just made it for this month's Pasta Please!
I missed posting last month due to everything going on here, but I really wanted to contribute to this one as the theme is Chilli and is being hosted by the amazing vegetarian blog Allotment 2 Kitchen.
Just recently we've been loving eating fennel in our house. Slowly roasting it in the oven with the fronds on, it caramelizes and sits perfectly with other roasted veg like peppers and cherry tomatoes.


Added to the roasted vegetables are fine strips of chilli which give this pasta a lovely kick. Although it's important to make sure you get a mild/medium chilli rather than a really hot one. This dish is  quick to prepare and very light, so perfect for those spring and summer evenings. We use the gorgeous lemon oil from Carluccios to dress this pasta - it just takes it to another level of deliciousness, but you can use balsamic vinegar as an alternative.


Roasted Fennel, Chilli and Peppers with spaghetti

Serves 2

Ingredients:

1 yellow pepper, deseeded and cut into strips
1 red pepper, deseeded and cut into strips
1 fennel bulb, cut into thin slices
1 red chilli, deseeded and cut into strips
Olive oil
handful of cherry tomatoes, halved
handful of basil
100g of feta cheese, cubed
160g spaghetti
Lemon oil

Method:

Preheat oven to 200 degrees. Put peppers, chilli and the fennel in a bowl. Toss to coat with the olive oil. Season well. Transfer into a roasting dish and then put into the oven. After 30 mins, take it out and stir. Then add the tomatoes. Roast for another 30 mins. Meanwhile cook the pasta. Just before the pasta is done, take the vegetables out of the oven and add the feta. Stir it around. Drain the pasta and return it to the pan. Add the vegetables and cheese to the pasta and mix. Add the lemon oil to taste. Dish into pasta bowls and top with some basil.

Pasta perfection. Serve with wine.

Enjoy your weekend. x