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
ounces dry organic whole wheat capellini pasta
tablespoons extra-virgin olive oil, plus more for drizzling
large cloves of garlic, minced
cup peppadews, chopped (reserve 2 Tablespoons briny liquid they're stored in)
cups whole organic cherry tomatoes
cup fresh organic spinach leaves, roughly chopped
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