Description
A vibrant and fresh Mediterranean Pasta dish featuring sun-dried tomatoes, olives, and feta, perfect for weeknight dinners.
Ingredients
Scale
- 2 cups pasta (penne or fusilli)
- 1 cup sun-dried tomatoes, chopped
- 3 cloves garlic, minced
- 1/2 cup olives, sliced (Kalamata or green)
- 1 cup feta cheese, crumbled
- 1/4 cup olive oil
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
Instructions
- Cook the pasta: Fill a large pot with salted water, bringing it to a boil. Add the pasta and cook for 8-10 minutes until al dente. Drain and remember to save a bit of that pasta water for later use.
- Sauté garlic: In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about one minute until fragrant, being careful not to burn it.
- Add sun-dried tomatoes and olives: Stir in the chopped sun-dried tomatoes and sliced olives, letting them cook together for 2-3 minutes.
- Combine pasta and sauce: Add the drained pasta to the skillet and toss it thoroughly to coat with the scrumptious mixture.
- Fold in feta and basil: Remove the skillet from heat, gently folding in the crumbled feta and fresh basil.
- Season: Taste your pasta and adjust with salt and pepper to your liking.
- Serve: Dish the pasta onto elegant plates and garnish with extra feta or a sprinkle of fresh basil.
Notes
Store leftovers in an airtight container; it stays fresh for up to 3 days in the refrigerator.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg