This is a quick pasta dish for a single person for lunch or dinner. It it fast and healthy at the same time. To make it lighter in terms of calories reduce the amount of olive oil and choose a low fat cheese (feta is a high fat cheese…). This recipe was made with Italian Farfalle pasta and Greek feta cheese.
Put one litre fresh water to a saucepan to boil and add the pasta. Cook as long as the pasta you have chosen requires. The Ferfalle brand in this recipe suggests 10 minutes cooking time in boiling water. However, this will result in "al dente" pasta. If this is not cooked enough for you, you may boil for further 5-10 minutes. Then strain the past using a colander.
Tip: some people prefer to add olive oil or butter and some salt in the boiling water to make the pasta tastier. However, since you are making a tasty sauce this is not necessary.
While the pasta is boiling you can prepare the sauce to save time. In a nonstick pan add the olive oil, the mushrooms, the black pepper and some sea salt (a few grams are enough). Sauté the mushrooms for a few minutes.
Then add the chopped tomatoes (fresh or canned) and the chopped red pepper. If necessary add some water not to lose the juice of the sauce. Cook for 10 minutes in strong fire. Your sauce should be ready!
In a plate add the pasta, optionally black pepper (if you want is more spicy), add the sauce and on top add the cheese. Bon appétit!
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