👨‍🍳🧑‍🍳 Happy Thursday, Chefs!

We’re big-time Jamie Oliver fans around here. The man has made a career out of colorful, unfussy food: big flavor, rustic charm, and weeknight dinners that know how to have a little fun.

And his summer dishes? Straight fire this season.

Today’s plate: charred peppers, sweet onions, juicy tomatoes, creamy feta, and peppery arugula tangled with pasta for a bright, salty, sun-soaked dinner that tastes like it was built for golden hour.

👇 Scroll for the summer pasta that has tastebuds screaming in Italian.

Cheers,
~thebacklabel crew🍷🔥

Recipe By: @chefjamieoliver

WATCH the Video!

🌞 Fun Fact: Summer veggie pasta dishes shine because ripe tomatoes, peppers, and herbs bring so much flavor that the sauce barely has to try. Peak-season magic.

2 mixed-color bell peppers
2 red onions
4 cloves garlic
Olive oil
1 teaspoon dried oregano
14 ounces ripe tomatoes
Red wine vinegar
7 ounces feta cheese
1 pound dried pasta
2 ounces arugula

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1️⃣ Char the vegetables
Deseed the peppers, peel the onions, then give everything a rough chop. Add them to a large dry non-stick frying pan over high heat and let them get properly blistered and softened, about 4 minutes. Meanwhile, peel and finely slice the garlic.

2️⃣ Build the sauce
Once the peppers and onions are beautifully charred, add the garlic, 2 tablespoons olive oil, and the oregano. Roughly chop the tomatoes and add them to the pan with 1 tablespoon red wine vinegar and a small splash of water. Stir everything together and let the pan start smelling like dinner is already winning.

3️⃣ Steam the feta
Nestle the block of feta right on top of the vegetables. Drizzle with a little olive oil, season with black pepper, then cover the pan. Turn the heat down to low and let it steam for 10 to 12 minutes, until the feta softens into something creamy, salty, and deeply useful.

4️⃣ Cook the pasta
Meanwhile, cook the pasta in a large pot of boiling salted water according to the package instructions. Before draining, reserve a mugful of that starchy pasta water. If you’re serving this as a pasta salad, slightly undercook the pasta so it can finish in the sauce for the final minute.

5️⃣ Bring it together
Toss the pasta through the sauce, breaking up the feta as you go so it melts into the tomatoes, peppers, and onions. Add a splash of starchy pasta water if the sauce needs loosening.

6️⃣ Finish with rocket
Roughly chop most of the rocket and stir it through with a final drizzle of olive oil. Tip everything onto a serving platter, scatter the remaining rocket over the top, and serve warm, room temp, or straight from the pan if manners have left the building. 🍷

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