Pasta with courgettes and fetta cheese

From Pasta with courgettes and fetta

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Ingredients (for 4 hungry ones)
500 gr of pasta of your choice
3-4 small courgettes
1 onion
2 cloves of garlic
200gr of fetta cheese
lots and lots of dried mint
salt

Execution
Chop the garlic very finely and dice the onion. Cut the courgettes and have your mint and cheese on stand by. Lightly fry the garlic and onion in some olive oil on a low fire for a few minutes. Add the courgettes and stir them lightly until they are nicely coated with the oil. You don't need much olive oil at all, just enough to be able to saute the onions in. I sometimes peel the courgettes, as their skin might be bitter if they're not very fresh. Crush the mint in the courgettes. Add some water to the frying pan, just enough to half-cover the courgettes, and then cover the pan with a lid, allowing it to lightly simmer for about 20 minutes. This way your courgettes become steamed rather than fried, which makes the dish nice and light. Stir it a couple of times and when the courgettes are nice and soft, add the fetta, all crumbled, and stir for 1-2 minutes. Turn off and set aside. You'll notice I didn't add salt to the sauce-the fetta more than compensates for it.

For the pasta, just bring some salted water to the boil, add your pasta and cook for the designated time. Drain it and then add the sauce, giving it a good stir. You'll notice I didn't add salt to the sauce-the fetta more than compensates for it.




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Rigatoni with roasted peppers and fetta

I found these lovely peppers at the vegetable stall the other day and thought of a nice recipe (after talking about it with Billy).

Ingredients (serves 4)

500 gr rigatoni pasta (or whichever type you like)

3-4 long, red peppers

1 pack of fetta cheese

1/2 onion, diced

2 cloves of garlic, finely chopped

chopped fresh parsley

some mushrooms, chopped

Chilli flakes

Olive oil

Grill the peppers in your grill for about 25 minutes, turning them once halfway through, so that both sides are almost charred (but not). In a frying pan lightly fry the garlic in olive oil and add the chopped onion and chilli flakes. When the onion is nice and translucent, add the mushrooms and stir them gently until they're cooked. Turn it off and set it aside.

Boil the pasta in salted water for as long as your pack suggests (or until you're happy with it). While that is boiling, take out the peppers from the grill, take them gently and put them on a flat surface (a plate is good). Gently pull out the stem and grab the skin and peel them slowly. You'll find that the skin comes off very easily. Cut up the peeled peppers and keep them in the plate with their juices.

Drain the pasta and return it to the saucepan or a large bowl. Add the mushroom/onion mix with all its juices. Add the peppers with their juices, the chopped parsley and, finally, crumble the fetta in as well and give it a good stir so that the fetta pretty much melts in the pasta. As the fetta may be salty, taste it before adding any more salt. Lovely.

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