One-Pot Fusilli with Peppers, Olives and Feta

One pan, one pot, done: fusilli cooked together with bell peppers, tomatoes and olives in a spicy tomato sauce. Creamy feta goes on top at the end.

By yumbelo · 4 servings · 30 minutes

Ingredients

• 320 g Fusilli
• 2 pc red bell peppers
• 1 pc onion
• 2 pc garlic cloves
• 400 g chopped tomatoes (can)
• 800 ml water
• 100 g black olives, pitted
• 150 g feta
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 pinch chili flakes
• 1 bunch basil
• salt
• pepper

Method

1. Peel the onion and dice finely. Remove the seeds from the bell peppers and cut into small pieces. Finely chop the garlic.
2. Heat the olive oil in a large pot or deep pan over medium heat. Fry the onion and peppers for about 4 minutes until they begin to soften. Briefly fry the garlic, oregano and chili flakes along with them.
3. Add the chopped tomatoes and water, season with salt and pepper, and bring to a boil.
4. Stir in the fusilli and simmer uncovered over medium heat for about 12 minutes, stirring often, until the pasta is cooked and the sauce has thickened into a creamy consistency. If needed, add a little more water.
5. Halve the olives and fold them in. Crumble the feta coarsely and sprinkle it over the top. Pick the basil leaves, chop coarsely and scatter over.
6. Let it stand uncovered for a moment before serving, then adjust the seasoning with pepper and serve immediately.