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🍽️ Yellow Roasted Peppers with Tomato Kritharaki

430 kcal · 30 min · 4 servings

Ingredients

• garlic cloves 1 pc.
• thyme, fresh 5 g
• olive oil 3 tbsp
• salt pinch
• sugar pinch
• vine tomatoes 800 g
• pepper, yellow 4 pc.
• Kritharaki pasta 200 g
• parsley, fresh 40 g
• vinegar 1 tbsp
• oil 1 tbsp
• pepper, black ground pinch
• shallots 1 pc.
• chili, ground pinch
• parmesan 30 g

Instructions

1. 1. Preheat the oven to 230 degrees Celsius with top and bottom heat.
2. 2. Peel the garlic and chop it finely.
3. 3. Rinse the thyme, shake it dry, and pick the leaves off the stems.
4. 4. Chop the thyme leaves finely as well.
5. 5. In a bowl, mix the garlic, thyme, one tablespoon of olive oil, salt, and sugar thoroughly.
6. 6. Rinse the tomatoes and cut them in half crosswise.
7. 7. Cut out the hard core of the tomatoes in a wedge shape.
8. 8. Place the tomatoes cut-side up on the left half of a baking sheet.
9. 9. Distribute the garlic-thyme mixture evenly over the tomatoes.
10. 10. Leave the bowl with the remaining garlic mixture uncleaned.
11. 11. Rinse the peppers, halve them, and remove the stems and seeds.
12. 12. Place the pepper halves skin-side up on the right half of the baking sheet.
13. 13. Roast the peppers and tomatoes in the oven on the top rack for about 15 minutes.
14. 14. Remove the peppers and tomatoes from the oven as soon as the pepper skin starts to blacken.
15. 15. Bring about two liters of salted water to a boil in a pot.
16. 16. Cook the kritharaki (small, pasta-like noodles) in the boiling water for about 9 minutes until al dente.
17. 17. Drain the pasta in a colander and let it drip dry.
18. 18. Rinse the parsley, shake it dry, and pick the leaves off the stems.
19. 19. In the uncleaned bowl, mix the parsley with two tablespoons of olive oil, one tablespoon of vinegar, one tablespoon of water, salt, and pepper.
20. 20. Halve the shallot, peel it, and dice it finely.
21. 21. Heat the oil in a pan over medium heat.
22. 22. Sauté the shallot and chili for about one minute.
23. 23. Deglaze the pan with about 50 milliliters of water and remove it from the heat.
24. 24. Add the roasted tomatoes to the pan and mash them with a fork.
25. 25. Grate the Parmesan finely and add it to the pan along with the drained kritharaki.
26. 26. Mix everything well in the pan and season to taste with salt.
27. 27. Place the roasted pepper halves on plates and fill them with the tomato-kritharaki mixture.
28. 28. Serve the herb salad alongside and enjoy the dish.

Nutrition per serving

• kcal: 430
• Protein: 13 g · Fett/Fat: 19 g · Carbs: 56 g