Mediterranean Pasta

Mediterrane Nudelpfanne

Sadly, cookie week is over, but this just means that  it is time for a savory recipe again! In my opinion, the best dishes come about when you have a fully packed fridge and just start mixing things together to create something new. It might as well be left over ingredients from other things you cooked before, because to me the creative process is the most important and the most fun part 🙂

The starting point for my ideas in this case, was the arugula. I added some sweet pepper, olives, onions and garlic and voilà – I created a tasty vegetarian pasta dish with a mediterranean touch. This pasta is perfect on busy weekdays, as it is so quickly prepared and can be enjoyed both warm and cold. I love this dish, because the sweetness of the red pepper perfectly complements the slight bitterness of the arugula, and I will definitely keep this dish in mind for whenever I have some arugula left over 😉

Here is how to prepare the pasta:

Ingredients (serves 2):

300 g Pasta (fusilli)
1/2 small onion
1 clove of garlic
1 sweet pepper (red)
20 green olives
2 tbsp cream
100 g grated cheese
100 g arugula
salt, pepper, dried oregano

Boil the pasta in salted water. Chop onion and pepper and fry in olive oil. Press one clove of garlic and add to the pepper. Cut olives in halves and add to the pan as well. Once the pasta are cooked, pour off the water and transfer the pasta to the pepper in the pan. Season with salt, pepper and oregano and continue to fry until the pasta are lightly browned. Deglaze with cream and mix in cheese and arugula.

Tip: This quickly prepared dish may be refined in taste by adding roasted pine nuts or walnuts. Mix them in together with cheese and arugula. To get a more distinct taste, I also love to replace the normal grated cheese by feta or sheep’s cheese. Cut the feta into small cubes or simply crumble it over the pasta and enjoy your culinary trip to the mediterranean 🙂


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