Vegetarian Arrabiata with Fetta Cheese & Pine Nuts
- Pine Nut
- Gluten
- Wheat
- Milk
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Traces of Cashew
- Macadamia
- Pecan
- Pistachio
- Walnut
- Hazelnut
- Eggs
The classic combo of onion, garlic and tomato pairs brilliantly with salty fetta and herbaceous parsley in this most simple and classic of pasta sauces. The real hero of the dish is the chilli which adds flavour and warmth. If you’re feeling brave (or just a big chilli fan), add the entire birdseye chilli and enjoy this dish the traditional, ‘angry’ Italian way. If not, simply leave the seeds out – it will still taste delicious. Buon appetito!
Ingredients
1 tbs
pine nuts
(Contains: Pine Nut; May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut.)
½
red onion
1
red capsicum
1 clove
garlic
1
birdseye chilli
1 tin
diced tomatoes
1 bunch
parsley
200 g
penne
(Contains: Gluten, Wheat; May be present: Milk, Soy, Eggs.)
½ block
fetta cheese
(Contains: Milk;)
Not included in your delivery
2 tsp
olive oil
½ cup
water
Utensils
Cooking Steps
To prepare the ingredients, finely chop the red onion, birdseye chilli and parsley. Finely dice the red capsicum, and peel and crush the garlic. Lastly, crumble the fetta cheese.
Heat a medium frying pan over a medium-low heat. Toast the pine nuts, stirring, for 1 minute or until toasted. Keep your eye on them so they don’t burn. Remove from the pan and set aside.
Heat the olive oil in the same medium frying pan over a medium heat. Add the red onion and red capsicum. Cook, stirring, for 2 minutes and then reduce the heat to medium-low and cover with a lid. Cook for 5 minutes or until the vegetables sweat and soften. Remove the lid and add the garlic and birdseye chilli (leave out the seeds if you don’t like too much heat) and cook, stirring, for 1 minute or until fragrant.
Add the diced tomatoes and water. Bring to the boil. Immediately reduce to a medium-low heat and simmer for 10 minutes or until the sauce has thickened slightly and the vegetables have softened. Stir through the pine nuts and parsley. Season to taste with salt and pepper.
Meanwhile, bring a large saucepan of water to the boil. Add the penne and cook for 10 minutes or until ‘al dente’, stirring regularly to ensure that the pasta does not stick. Drain and throw in the frying pan with the vegetable sauce and toss to coat well.
Divide the arrabiata between bowls and top with the crumbled fetta cheese.
