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SNAPDISH AI

Mediterranean Farfalle with Pepperoni-Tomato Ragu and Tahini Drizzle

A vibrant pasta dish featuring a savory, rustic pepperoni-tomato sauce balanced by a creamy, nutty tahini drizzle and fresh Mediterranean aromatics.

🍽️ Any Dietmediterranean

Prep

15 minutes

Cook

20 minutes

Serves

4

520 kcal

Calories

18g

Protein

62g

Carbs

22g

Fat

Ingredients

•12 oz farfalle pasta

•3 oz pepperoni, diced

•2 tablespoons tomato paste

•1 can (14.5 oz) fire roasted diced tomatoes

•2 sweet bell peppers (one red, one yellow), diced

•1/2 cup kalamata olives, pitted and sliced

•1/4 cup Haddar tahini

•1 tablespoon red wine vinegar

•3 tablespoons rosemary infused olive oil

•1/2 cup shredded mozzarella

•1/4 cup grated parmesan

•1 teaspoon chili flakes

•Salt and pepper to taste

Instructions

  1. 1.Bring a large pot of salted water to a boil and cook the farfalle according to package directions until al dente.
  2. 2.While the pasta cooks, heat 1 tablespoon of rosemary olive oil in a large skillet over medium-high heat.
  3. 3.Add the diced bell peppers and pepperoni, sautéing for 5-7 minutes until the peppers are soft and the pepperoni is slightly crispy.
  4. 4.Stir in the tomato paste and cook for 2 minutes to caramelize, then add the fire roasted tomatoes, kalamata olives, and chili flakes; simmer for 8 minutes.
  5. 5.In a small bowl, whisk together the tahini, red wine vinegar, 2 tablespoons of warm water, and a pinch of salt until smooth and pourable.
  6. 6.Drain the pasta and toss it directly into the skillet with the sauce, adding a splash of pasta water if needed to coat evenly.
  7. 7.Remove from heat, fold in the mozzarella and parmesan until melted, and plate immediately.
  8. 8.Drizzle each portion generously with the prepared tahini sauce before serving.

👨‍🍳 PRO TECHNIQUE

If the tahini sauce thickens too much while sitting, thin it out with an additional teaspoon of warm water or red wine vinegar for the perfect silky consistency.

Made with SnapDish AI

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