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This Weeknight Greek Pasta dish is made with Greek Florinis Peppers sauce. Cook and sautéed in a large pan. Garnished with a little dill.

Weeknight Greek Pasta Dish

foodzesty
Roasted Greek Florinis Peppers are made into a creamy, smooth sauce and combined with pasta.
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Prep Time 15 minutes
Cook Time 30 minutes
Course Dinner, Lunch, Main Course
Cuisine Greek, Mediterranean
Servings 4 servings

Equipment

  • 1 sauteé pan large
  • 1 pasta pot
  • pasta tong
  • 1 wooden spoon
  • 1 knife
  • 1 food processor
  • 1 air fryer

Ingredients
  

  • 5 Red Florini Peppers
  • 1 kilo/2.2 lbs Pasta spaghetti
  • ½ cup crushed tomatoes can
  • 1 cup tomato juice
  • 1 red onion large
  • 2 garlic cloves optional
  • 1 tsp smoked paprika
  • 1 tsp white pepper
  • salt
  • 1 tbsp oregano dry
  • 1 ½ tbsp red vinegar
  • ½ cup olive oil
  • Kefalotyri, parmesan or pecorino cheese

Instructions
 

  • Place a piece of parchment paper in the air fryer and layer the peppers. Cook at 200℃ for 10 minutes, until peppers are charred. Once done, let them cool off.
  • In a blender or food processor, combine the roasted Florinis peppers, one quarter of the olive oil, red onion, vinegar and seasoning into the food processor. Blend until smooth.
  • While the sauce is blending, boil the pasta. Reserve about ½ cup of the pasta water before draining.
  • On low to medium heat, pour the rest of the olive oil into the pan. Add in the Florinis pepper mixture, followed by the crushed tomatoes and the tomato juice. Give everything a good stir and let it simmer gently so all those delicious flavors come together until it turns into a thick sauce.
  • Drain the pasta and add it to the sauce along with the reserved water. Start to stir gently to combine.
  • Serve with grated cheese, or dill like I did.
Keyword no cream pasta, one pot greek pasta