In the kitchen with MyTrela

Rye pasta with yellow pepper, feta and olives

Serve rye pasta with raw yellow pepper, feta and drained black olives without stones. Drizzle everything with separately weighed olive oil.

1 serving

Rye pasta with yellow pepper, feta and olives — AI-generated illustration for MyTrela. Serving suggestion.
AI-generated illustration for MyTrela. Serving suggestion.

Ingredients

Amounts cover the entire recipe: 1 serving. Weigh products from packing liquid after draining; weigh herring after rinsing and drying, and olives without stones. Discard the packing liquid and oil. Measure the cooking fat separately as listed. Other weighing stages are given with the ingredients.

  • Wholemeal rye pasta50 gWeigh dry before cooking.
  • Yellow pepper60 gWeigh after deseeding; the weight refers to the edible portion.
  • Feta cheese20 gWeigh after draining if the product is packed in brine.
  • Marinated black olives18 gWeigh drained and without stones. Discard the packing liquid.
  • Salt1 g
  • Black pepper1 g
  • Olive oil10 gMeasure the full stated portion separately; do not use oil or olive oil from the fish package.

Preparation

  1. Weigh 50 g dry rye pasta and cook al dente according to the package instructions, then drain.
  2. Drain olives, discard packing liquid and remove stones if present. Weigh 18 g olives alone. Weigh feta after draining if packed in brine.
  3. Wash yellow pepper, deseed and weigh 60 g edible portion. Dice pepper and feta. Combine with olives and all the weighed salt and pepper.
  4. Serve the prepared mixture with pasta. Drizzle everything with the separately weighed 10 g olive oil.

Preparation and cooking time for this original version has not been measured.

Nutritional values

We do not provide calories or macronutrients: nutritional values for this original version have not been confirmed.

About this recipe

Developed by MyTrela with AI assistance. This is a new original MyTrela version with drained weights and separately measured fat, rather than a reconstruction of historical proportions of packing liquid or oil. This version has not been tested in a kitchen trial. The illustration shows a serving suggestion.