Uncomplicated, fast and wonderfully aromatic: wafer-thin strips of pepper provide bite, feta cheese softens the spicy garlic ajvar sauce.
Ingredients for 4 servings
• 4 cloves garlic
• 4 tablespoons olive oil
• 2 red pointed peppers
• 300g ajvar, (spicy chili paste; see tip below))
• Salt, Pepper
• 6 stalks of parsley
• 400 g Cappellini, (substitute spaghetti)
• 150 g feta cheese
Time: 35 min
Preparation
1. Cut garlic cloves into thin strips. Heat the olive oil in a pan and fry until golden brown for 5-6 minutes over low heat the garlic. Peppers clean and plane or cut into very thin slices.
2. Add the garlic and ajvar season with salt and pepper. Parsley leaves plucked from the stalks and chop coarsely.
3. Bring pasta in plenty of boiling salted water until al dente. Enter pepper slices in a large colander and drain the pasta about. This 150 ml cooking water field.
4. Stir pasta water to the sauce. Pasta and peppers mix and give immediately with the sauce in a preheated bowl. With crumbled feta cheese and parsley sprinkled serve.
Additional tips for preparation
Fruit and sharpness of Paprika: Ajvar In the Balkans we cooked the Mus originally only of roasted peppers. Meanwhile the ajvar variant has prevailed with peppers and eggplant. Mild ajvar brings especially flavor and fruitiness of peppers advantage. Spicy or sharp ajvar also contains peppers. For those who like something a little sharper. Ajvar there in Turkish shops or can be ordered on the Internet.
Nutritional information per serving: 610 kcal
• 20 g protein
• 20 g fat
• 84 g carbohydrates
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