Penne Greco
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g penne riate
- 2 small zucchini (or 1 large one), diced
- 1 bell pepper (s), yellow or green, diced
- 1 onion (s), cut into thin half rings
- 200 g feta cheese (from sheep), diced
- 5 tomato (s), date, quartered (or 10 cocktail t.)
- 1 clove garlic, cut
- 100 g olives, black, half or sliced
- olive oil
- Oregano, fresh or rubbed
- salt and pepper
- 3 tablespoon paprika powder, sweet
- 1 tablespoon tomato paste
- 1 tablespoon balsamic vinegar reduction
- 1 teaspoon sugar
Print Recipe
Pin Recipe Instructions
- Caramelize the tomato paste, balsamic vinegar and sugar in a large pan in olive oil.
- Bring the pasta water with plenty of salt (3-4 tablespoon) and the paprika to the boil, add the pasta.
- Put the zucchini and paprika in the pan and fry for 5 minutes, turning frequently. Add oregano to taste (pluck at least 3 branches), salt and pepper.
- Add garlic and olives, fry for another 3 minutes. Add the onion, tomato and feta, remove from the fire.
- Drain and fold in the pasta. Let it steep for another 2 minutes, mix again.
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