This recipe is inspired by Jamie Oliver‘s Rigatoni Arrabiata. Since I did not have some of the ingredients needed for his recipe like the cooked red peppers, I substituted it with sun dried tomatoes and tweaked the ingredients a little bit.
2 cloves garlic
1 red onion
2 fresh red chilis
5 oz sun dried tomatoes (in a jar)
1 can chopped tomatoes
1 small bunch fresh basil (I did not have this)
7 oz tortiglioni
4 tbsp capers (I love capers!)
1 tsp dried oregano
4 oz feta cheese
Black pepper (freshly ground)
- Peel and finely slice the garlic and onion. Finely slice the chili – if you want a kick leave the seeds in, for a more subtle flavor deseed.
- Drain and chop the sun dried tomatoes and open the can of tomatoes. Pick the basil leaves and finely chop the stalks.
- Cook your tortiglioni in boiling salted water according to packet instructions. Give it an occasional stir to make sure none of the pasta is sticking together. Meanwhile…
- Heat a large pan over a medium heat and add a splash of olive oil.
- Add the garlic, red onion, chilis, capers, basil stalks and oregano, and fry until softened and turning golden brown.
- Add the tomatoes and sun dried tomatoes and simmer gently for 5 minutes.
- Remove from the heat, season lightly with salt and pepper and cover with a lid.
- When your pasta is ready scoop out a cupful of the water for later, then drain the pasta in the colander.
- Tip the drained pasta into the pan of sauce and toss together. If the sauce is a bit thick, add a little of your reserved cooking water to thin it out slightly.
- Taste and season with a good pinch of salt and pepper. Stir through most of the basil. Cover with a lid to keep warm.
- Divide the pasta between the two plates, crumble the feta cheese, and the remaining basil leaves over the top, and tuck in!
Just imagine there are basil leaves on top of it. ♥