Friday, 21 June 2013

Summer Rucola & Sundried Tomato Pasta with Crumbled Feta

3/4 of a cup of coarsely chopped sundried tomatoes 
2-3 tablespoons of olive oil
2 Garlic cloves
A handful of crumbled feta (you can do without it if you are vegan!)
Rucola (arugula/rocket) - a large handful
I cup of halved cherry tomatoes
Oregano to taste
A handful of fresh basil
Salt & pepper to taste
Red onion - one large

  1. Finely chop the onions and saute them in some olive oil. As they become golden, add some minced garlic. 
  2. As the pasta cooks, toss the sundried tomatoes in the pan along with the dried oregano. 
  3. Just before draining the pasta, toss in the cherry tomatoes, salt & pepper. 
  4. Mix the pasta in the pan with the sauce and turn the heat off. Toss the pasta in the fresh basil, rucola and crumbled feta. 
  5. Serve!

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