Skip to main content
Epicurious
Gourmet

Rotini with Peppers, Onions, and Feta

3.8

(9)

Active time: 40 min Start to finish: 40 min

Recipe information

  • Yield

    Makes 4 main-course servings

Ingredients

2 large onions (1 1/2 lb total), halved lengthwise and cut lengthwise into 1/4-inch strips
3 large red bell peppers (1 1/2 lb total), cut lengthwise into 1/4-inch strips
1 teaspoon anchovy paste
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons extra-virgin olive oil
12 oz rotini or fusilli (short corkscrew pasta)
1/4 cup chopped fresh dill
5 oz feta, crumbled (1 cup)

Preparation

  1. Step 1

    Cook onions, bell peppers, anchovy paste, salt, and pepper in oil in a 4- to 6-quart heavy pot over moderately high heat, covered, stirring occasionally, until vegetables begin to soften, 10 to 15 minutes. Remove lid and cook, stirring occasionally, until onions are golden, 10 to 15 minutes more.

    Step 2

    While onions are browning, cook rotini in a 6- to 8-quart pot of boiling salted water until al dente.

    Step 3

    Reserve 1 cup pasta cooking water, then drain pasta in a colander. Cook pasta with onion mixture in pot over high heat, tossing and adding enough reserved cooking water to keep pasta moist, 1 minute.

    Step 4

    Transfer pasta to a serving bowl and toss with dill, two thirds of feta, and salt and pepper to taste. Sprinkle remaining feta on top.

TagsPastaOnionRoot VegetableVegetableBell PepperFetaCheeseDairyDillHerbs & SpicesSideDinnerNut FreeEasyGourmet
Read More
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Halloumi Lasagna
In this lasagna, soft layers of pasta and béchamel are interspersed with a rich tomato sauce laden with hearty Mediterranean vegetables.
Sofrito Bolognese
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
Spaghetti With Poblano Chile Sauce
Mexican pasta probably isn’t something you’ve thought about before, but this poblano sauce may have you rethinking your devotion to the red variety.
Feta and Sun-Dried Tomato Dip
Creamy and bright with just a subtle bit of heat, this five-ingredient, make-ahead dip is ready for company—just add crudités.
Spaghetti With Cabbage, Pancetta, and Calabrian Chile
Cabbage is the unsung hero of the winter kitchen—available anywhere, long-lasting in the fridge, and super-affordable. It’s also an excellent partner for pasta.
Beef Stroganoff Ramen
This traditional dish of beef, sour cream, and mustard may have originated in Russia, but it’s about time for a version with ramen noodles, don’t you think?
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.