Pasta with Sheep Cheese and Sautéed Vegetables

Ingredients

• 400 g pasta (e.g., caserecce)
• Salt
• 2 large zucchini
• 6 Roma tomatoes
• 150 g cherry tomatoes
• 2 red onions
• 1 red bell pepper
• 1 clove garlic
• 2 tbsp olive oil
• 1 tbsp Tomato Paste
• pepper (ground)
• 1 bundle arugula
• 150 g feta cheese

Instructions

1. 1.

   Cook the pasta in boiling salted water until al dente.

2. 2.

   Wash, peel and dice the zucchini. Wash the Roma tomatoes, remove stems, and dice them; also dice the cherry tomatoes. Peel the onions, cut into strips, and separate the layers. Wash the bell pepper, halve it, remove seeds and white membranes, and cut into 1 cm pieces.

3. 3.

   Peel and finely chop the garlic. Sauté in a hot pan with olive oil until translucent. Add the bell pepper, onions, and zucchini; sauté for 2-3 minutes. Then add the tomatoes and cherry tomatoes, stir in tomato paste, and season with salt and pepper. Simmer on medium heat for another 3 minutes.

4. 4.

   Drain the pasta and mix it with the vegetables. Plate the mixture. Wash, dry, and toss the arugula. Crumble the feta and serve atop the pasta with a sprinkle of arugula.