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Whole wheat pasta with red pepper and toast by Athena Loizidou

  • NAVA Preparation time20’
  • NAVA Cooking time30’
  • NAVA Level of difficultyEasy

Products used in the recipe

Recipe ingredients

250 gr. whole wheat fettuccine pasta

30 gr. olive oil

1 tablespoon chopped onion

¼ teaspoon grated garlic

½ red pepper, cut into thin slices

¼ teaspoon fennel seeds (anise)

1 pinch of chili flakes

30 gr. ground toast

1 teaspoon oregano

25 gr. grated parmesan and more to serve

80 gr. vodka

200 gr. Greek Florina peppers from a jar, drained

50 gr. tomato puree

1 tablespoon white vinegar

100 gr. milk

15 gr. salted butter

15 leaves of fresh basil


Recipe Directions

1. In a large casserole over high heat, boil the water for the pasta. Add the fettuccine and cook according to the instructions on the package.

2. Meanwhile, heat a large pan over medium heat. Add the olive oil, the onion, the garlic, the red pepper and fry for 2-3 minutes. Add the toast, the oregano and cook, stirring occasionally, for about 3 minutes. Add the cheese and bake for another 2 minutes. Finally, add the vodka and cook on high heat for 1 minute. Season with salt and pepper. Add about ¼ cup of pasta water to the sauce and stir.

3. In the bucket of the mixer, add the red peppers, the tomato puree, the vinegar, the milk and the butter. Beat until mashed. Season with salt and pepper, put the mixture into the pan with the sauce and stir.

4. Using pasta tongs, transfer the pasta and the basil leaves to the sauce and stir. If necessary, add extra pasta water to the sauce to get the texture you want.

5. Serve the pasta into dishes with extra cheese, if desired.

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