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Author Notes: I've been a fan of peppadews (those little, round, red peppers from South Africa) for quite some time and often add them to my dishes. They really seem to add a savory depth of flavor that gives the dish an extra special "umph" and satisfies my "umami tooth", if you will. Peppadews are mildly sweet, mildly hot and come in a briny liquid giving them a mildly salty quality. I find the best ones are in the olive bar at my local market. Recently, I made muffins from a recipe I found in Bon Appetit magazine featuring peppadews, and with the left over ingredients I decided to make a pasta dish. It was heavenly. Warm cherry tomatoes bursting with flavor, fresh spinach and hearty whole-wheat pasta rounded out this dish. Topping it with Greek feta cheese took this dish from simple to sublime. —The Enchanted Cook
- 16 ounces dry organic whole wheat capellini pasta
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 2-3 large cloves of garlic, minced
- 3/4 cup peppadews, chopped (reserve 2 Tablespoons briny liquid they're stored in)
- 1 1/2 cups whole organic cherry tomatoes
- 1 cup fresh organic spinach leaves, roughly chopped
- 1/2 cup Greek feta cheese
- Kosher salt, to taste
- freshly cracked black pepper, to taste
- Prepare pasta according to directions and using heavily-salted water.
- Meanwhile heat skillet to medium and add olive oil. Add garlic, peppadews, and cherry tomatoes and saute for 1-2 minutes.
- Add drained pasta, spinach, and reserved briny liquid from peppadews to skillet containing peppadew mixture. Toss together and cook for another 1-2 minutes until spinach begins to soften and wilt. Remove from heat, add salt and pepper to taste and a drizzle of olive oil.
- Serve immediately with crumbled feta cheese on top.
- This recipe was entered in the contest for Your Best Red Pepper Recipe
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