Pasta Dish With Feta and Sun Dried Tomatoes

Are you looking for a recipe that will stimulate your taste buds? Then you are reading precisely the right one.

I'm lucky to live in Greece and so I have access to really fresh organic vegetables. I also have a source of home-produced Feta cheese, which is so much tastier than the packaged stuff that you find in supermarkets. You really should buy only Greek Feta, but of course, Balkan cheeses are similar and cheaper.

If you grow your own basil, as I do, this will enhance the flavour of the tomatoes and the finished dish. You can use your favourite pasta to go with the sun-dried tomato sauce.

If you don't fancy the almonds, go for roasted pine nuts instead and whizz them in a food processor. You can dry-fry the nuts in a frying pan to roast them.

This recipe serves three to four people, depending on how hungry they are!

Ingredients

8 oz pasta of your choice

half a cup (or 4 ounces) of sun-dried tomatoes, chopped

20 large basil leaves, shredded

2 tbsps slivered almonds (not the salted ones)

2 tbsps grated Parmesan cheese

2 cloves of garlic, finely minced (optional

4 ounces of Feta cheese, crumbled

salt and freshly ground black pepper to taste

Method

First cook the pasta in boiling salted water. I add a little olive oil to so that the pasta doesn't stick together. Keep a cup of the water you cooked the pasta in.

Put the rest of the ingredients (except for the Feta) in a food processor and whizz them up until they are finely chopped.

Put the mixture into a bowl and stir in half of the water, adding more if needed.

Add the pasta and Feta to the bowl and toss well to combine all the ingredients.

If you like sun-dried tomatoes, why not make a pesto sauce with them?

Sun-dried Tomato Pesto

For two people you will need a four-ounce jar of sun-dried tomatoes which you can reconstitute by leaving them in hot water for 5 minutes.

You can use the pasta of your choice, but remember to reserve a cup of the water you cooked it in.

Ingredients

4 oz jar sun-dried tomatoes drained

20 large basil leaves (approximately)

1 garlic clove

2 oz Parmesan cheese, freshly grated

salt and freshly ground black pepper to taste.

Blend all the ingredients except for the Parmesan. Put this mixture into a bowl and stir in the Parmesan.

Add the pasta and as much of the reserved water as you wish.

Toss the pasta to coat it and serve.

Enjoy!

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