I want to start this recipe with a disclaimer. Tieghan makes amazing recipes. A lot of her stuff is in my arsenal, or on my to-try list. HOWEVER. I usually end up cutting out upwards of three or four ingredients of hers per recipe, because as nice as those things are, they’re there more for garnish, and don’t really add anything to the dish. Here, I cut… three things, but we’ve still got a damn amazing recipe here.
The most expensive things you will likely have to get are the cherry tomatoes and the feta, but the rest you likely either have in your pantry/fridge, or can find them nearby for reasonable prices. You can still make this for a pretty reasonable price, and it makes enough for you to have leftovers and then some.
- 1 pint cherry tomatoes
- 6 baby bell peppers (I used about half of what the original recipe recommends, found them cheap at my local grocery, look for sweet snacking peppers)
- pinch sea salt and fresh ground pepper
- 4 T olive oil, divided
- .75 lb thin spaghetti, or your personal preferred thin pasta (I went angel hair here)
- .75 c of your favorite hummus (roasted garlic, here)
- 1 c pasta cooking water (drain this off right before you’re done!)
- 1 c fresh basil (I tore it, Tieghan isn’t really clear on if it needs to be chopped, diced, left whole, etc)
- pinch crushed red pepper flakes
- .25 c kalamata olives, chopped
- 1 T oregano, chopped
- 1 T balsamic vinegar
- 4 oz feta crumbles
Take a pot of water, salt it, and bring it to a boil. While the pot warms up and begins to boil, take a large grill pan, pour 2 T olive oil in, and heat over high heat. Once heated, add the cherry tomatoes, baby bell peppers, and a pinch of sea salt and pepper, and grill until the cherries begin to wrinkle and grill marks appear on the peppers, flipping from side to side. The difference between pictures one to three here is about 10 minutes’ time, and pic 3 is what it should look like at the end of that time. Remove the pan from heat and set aside.
Once the water is boiling, add the pasta and cook according to instructions, until al dente. Right as it finishes, scoop off one cup of the water the pasta’s cooked in, and add it to a medium sized bowl. Then drain the pasta, and let it sit a minute while you get the next part ready.
To the pasta cooking water, add the hummus, fresh basil, and red pepper flakes, and whisk together until you’ve got a thin sauce (see pic five). Let it sit a bit to thicken. Then, take your pasta, and toss it to coat with the sauce.
Take 1 c of your blistered cherry tomatoes, put them in a small bowl, and smash them lightly with a fork, so that the juices are released. Stir in the oregano, chopped kalamatas, remaining 2 T olive oil, a bit of sea salt and pepper to taste, and balsamic, and toss to combine.
When ready to eat, take the sauced pasta, add the tomato-olive mix, a few blistered tomatoes and peppers, and feta, and toss to combine, and then enjoy the amazingness!