Pasta with Roasted Pepper Sauce and Calamari

Pasta with Roasted Pepper Sauce and Calamari

40 min
Medium
1 serv.
429 g / 1 serv.

Rating

Average rating:—

Description

Pasta with a creamy roasted bell pepper sauce, tender calamari rings and feta cheese.

  1. Preheat the oven to 220°C. Wash the peppers, cut them in half, remove seeds and stems.
  2. Place the peppers skin-side up on a baking sheet, brush with a little sunflower oil. Bake for 15-20 minutes until the skin chars.
  3. Transfer the hot peppers to a bowl, cover with plastic wrap and leave for 10 minutes so the skin peels off easily.
  4. Peel the roasted peppers and roughly chop the flesh.
  5. Dice the onion finely. Sauté in olive oil until soft.
  6. Add 2 finely chopped garlic cloves to the onion and cook for 1 more minute.
  7. Add the pepper flesh, a little water (about 30 ml), salt and pepper. Blend the sauce until smooth.
  8. Clean the calamari, remove the innards and cartilage. Slice the body into rings.
  9. In a hot pan with a drop of oil, fry the calamari rings over high heat for 1-2 minutes, stirring constantly. Remove from heat.
  10. Cook the spaghetti in salted boiling water until al dente according to package instructions. Drain, reserving 50 ml of pasta water.
  11. Add the pasta to the sauce pan, add a little pasta water and stir over low heat until evenly coated.
  12. Plate the pasta and top with calamari rings.
  13. Crumble the feta cheese over the dish. Garnish with parsley leaves and serve.
493
115 kcal / 100 g
kcal
38.2 g
8.9 g / 100 g
Protein
44.0 g
10.3 g / 100 g
Carbohydrates
17.9 g
4.2 g / 100 g
Fats