10/06/2026
🍝 RECIPE IDEA OF THE WEEK
Creamy Roasted Red Pepper & Feta Rigatoni
Creamy, savoury, a little tangy, and ready in about 25 minutes.
Ingredients
* 500 g Misko Rigatoni
* 2 tbsp Greek extra virgin olive oil
* 2 tbsp tomato paste
* 1 cup roasted red peppers, drained and chopped
* 200 g Dodoni feta, crumbled
* 1 tsp Greek oregano
* ¾–1 cup reserved pasta water
* Freshly ground black pepper
* Salt, as needed
Directions
1. Cook the rigatoni in salted water until al dente. Before draining, reserve about 1 cup of pasta water.
2. Meanwhile, heat the olive oil in a large pan over medium heat. Add the tomato paste and cook for about 1–2 minutes, stirring, until it deepens slightly in colour.
3. Add the chopped roasted red peppers and oregano. Cook for another 2 minutes.
4. Add about ½ cup pasta water, then crumble in roughly ¾ of the feta. Stir over low heat until the feta softens and the sauce becomes creamy. It doesn’t have to become completely smooth.
5. Add the drained rigatoni and toss everything together. Add more pasta water a splash at a time until the sauce beautifully coats the pasta.
6. Finish with black pepper, the remaining crumbled feta, a drizzle of EVOO and a little extra oregano.
✨ Greek Table Tip: For an even creamier sauce, blend the roasted peppers, tomato paste, feta and a little pasta water before tossing with the pasta.
