Pasta Arddull Lewis (with tomato sauce, red pepper, spinach and feta)

Serves: Four people

Cooktime: 150 minutes

Pasta Arddull Lewis – you’re probably why I went for this name for a pasta dish. In English (translated from Welsh) it means Lewis Style Pasta. I have named it this, partly as a spin on names like ‘Chicken A La King’ but also because it was actually my boyfriend Lewis who came up with this recipe when all he had left in the fridge was the base ingredients. I made the sauce included in this recipe when we decided to make it together and it worked. If you can’t be bothered to make the sauce, it still works with pre-made tomato sauce (either shop-bought or from your freezer) and it reduces the cook time to 15-20 minutes.

Pasta Arddull Lewis ingredients:

  • Enough tomato sauce for four people (see below)
  • 400g of pasta (you can alter this depending on your own appetite) – I recommend tagliatelle or a similar type of pasta for this dish
  • 200g of raw spinach
  • Two red bell peppers
  • 400g feta cheese
  • Salt
  • Ground black pepper
  • Two tablespoons of olive oil
  • Fresh basil (optional)

Tomato sauce ingredients:

  • 800g of tomato passata or tinned chopped tomatoes
  • Two onions, diced (I used one red and one white)
  • Five cloves of garlic, minced
  • Five bay leaves
  • A splash of Tabasco hot sauce
  • A small bottle or around 187ml of vegetarian red wine (I used Campo Viejo Rioja)
  • Henderson’s Relish or Mushroom Ketchup (or another Worcester Sauce alternative)
  • Two tablespoons of tomato puree
  • Two tablespoons of olive oil
  • Half a teaspoon of oregano
  • A pinch of ground cayenne pepper
  • Two teaspoons of sugar
  • Salt
  • Ground black pepper
  • A small bunch of fresh basil, finely chopped

Scroll down, under the photos, for the recipe

Method:

  • Warm the olive oil in a large pan on a medium heat, and add the onions and bay leaves. Fry for about five minutes until the onions are translucent
  • Add the garlic and continue to fry for three minutes until the garlic turns yellow. If it starts sticking to the pan, add a splash of water
  • Add the Henderson’s Relish, the red wine, the Tabasco and the sugar to the pan and stir until the sugar is dissolved
  • Turn the heat down so it’s medium to low, and leave it to simmer until the red wine is reduced – this can take 20-30 minutes. There should be a small amount of liquid left in the pan
  • Once the red wine has reduced, add the tomato puree and stir it through the onions
  • Then add the tomato passata/tinned chopped tomatoes, as well as the Oregano and the cayenne pepper
  • Use water to get the residue out of the tin or the jar and add it to the pan. Don’t fill either completely though as you only want about about 200ml of water
  • Leave the sauce to simmer until it is a thick consistency – this takes about an hour to an hour and a half but it can vary each time you make it
  • While the sauce simmers, preheat your oven to 200°C (180°C fan or Gas Mark 6)

Scroll down, under the photos, to continue

  • Slice the peppers and place them in a square oven tin with olive oil, salt and pepper. Make sure they’re evenly covered and place them in the oven for 15 minutes
  • The peppers should be slightly charred around the edges but not burnt. It doesn’t matter if they’re finished before the sauce as they’ll warm back up in the sauce later
  • Cut the feta into bite size cubes. Put around one quarter of the feta to the side
  • When the sauce is nearly ready, put water onto boil in large pot with salt
  • Once the water has reached boiling point, add the pasta and boil for eight minutes (or until the pasta is al dente)
  • As the pasta cooks, using a spoon, carefully take some of the pasta water and add it to the sauce (I recommend aiming for the white froth from the starch)
  • Add the finely chopped fresh basil to the tomato sauce and season it to taste with black pepper and salt. You can also add more sugar if it tastes acidic
  • Arrange the spinach in the colander
  • Once the pasta is cooked, drain it into the colander with the spinach as this will blanch the spinach at the same time
  • Add the sauce, the spinach, the cooked peppers and three quarters of the feta cheese to the pasta and stir until it is fully incorporated and the feta has mostly melted
  • Serve with the rest of the fresh feta on top and some fresh basil

Tip: I recommend using tongs and a pasta server to dish this up as it can be difficult to scoop everything up evenly

Published by missazzab

I'm a 25-year-old creative based in a village near Bridgend called Bryncethin in south Wales. I love chocolate and cooking - especially desserts which involve chocolate or zingy ingredients like ginger, garlic or chilli - hence why I started The Tasty Egg. I'm a Christian who adores my beautiful cat Jasper, who is my companion of nearly 17 years, and heavy metal music.

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