Tortiglioni with Roasted Yellow Pepper Cream, Feta & Black Olive Crumble

A creamy, flavorful pasta dish that’s delicious even at room temperature. Sweet roasted yellow peppers become a velvety sauce for Agnesi Tortiglioni, balanced by tangy feta and a crunchy black olive crumble.

Preparation time:
15 minutes

Cooking time:
30 minutes

Time to complete:
45 minutes

Ingredients for 2 servings

160g of Tortiglioni 46 Agnesi
2 yellow bell peppers
100g feta cheese
10 pitted black olives
2 tbsp extra virgin olive oil
Salt and pepper, to taste
Fresh oregano

Tortiglioni N° 46

Roast the peppers: Wash and slice the peppers, arrange on a parchment-lined tray, season with salt, pepper, and olive oil. Roast at 200°C for 25–30 minutes, turning halfway. While hot, place in a food bag for 10 minutes to loosen the skin, then peel.
Make the pepper cream: Blend most of the peeled peppers with olive oil, salt, and pepper until smooth. Reserve a few strips for garnish.
Prepare the olive crumble: Place the olives on parchment and microwave at 600W for 2–3 minutes until dry and crispy. Let cool, then roughly chop.
Cook the pasta: Boil the tortiglioni in salted water until al dente. Drain and toss with the pepper cream.
Serve: Top with reserved pepper strips, crumbled feta, olive crumble, and fresh oregano.

Why choose Agnesi Tortiglioni for this dish?

✔️ Generous shape – Holds creamy sauces and chunky toppings.
✔️ Superior quality – Made from the best durum wheat.
✔️ Great for meal prep – Delicious hot or cold.

Enjoy a taste of sunshine with Agnesi Tortiglioni. Buon appetito!