Pasta With Fresh Herbs, Feta and Tomatoes
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 375 g fusilli
- 1 (8 ounce) package feta cheese, crumbled coarsely
- 3 -4 seeded chopped fresh tomatoes (large)
- 1⁄4 cup chopped fresh parsley
- 1⁄4 - 1⁄2 cup chopped fresh basil
- 2 fresh minced garlic cloves (to taste)
- 1 -2 tablespoon olive oil
- dried chili (dried flakes or fresh chopped to taste, a teaspoon of sambal oelek will do as well)
- 1⁄4 - 1⁄2 cup grated parmesan cheese, again use FRESH
- 1⁄2 cup sliced black Spanish olives
directions
- Cook pasta according to pkg directions while preparing 'sauce'.
- Chop tomatoes coarsely, removing seeds as they make sauce too runny.
- Roughly chop approximately 1/4-1/2c basil leaves and set aside.
- Chop 1/2c parsley and set aside.
- Add 1-2 tablespoons olive oil to a non-stick pan(I actually use a large non-stick wok!) Cook tomatoes, garlic and chillis until tendercrisp over medium-high heat. DO NOT overcook tomatoes, the last thing you want is a soggy mess. You should be able to easily identify the tomato chunks in the pasta! This is NOT a traditional soupy sauce! It's a fresh, light tasting summery dish not meant to be 'drowned' in excess sauce.
- Toss in the HOT drained fusilli and stir through crumbled feta and basil over low heat until feta begins to melt. The feta shouldn't be melted all the way, just warmed through and softened! It will continue to melt on the plate, you should be able to see lots of chunky bits of cheese poking through.
- Stir through the chopped parsley and approximately 1/2c olives.
- Top with fresh grated parmesan.
- Enjoy with a chilled glass of chardonnay!
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RECIPE SUBMITTED BY
I have a passion for cooking simple, great tasting, nutritious and delicious food. I don't have time for anything that isn't fool-proof, I'm just a home cook that wants to make the most out of my weekly grocery budget in interesting yet quick ways! My recipes are not complex, but they are very tasty, tried and true! I'm a firm believer that not EVERYTHING has to be made from scratch for good tasting, satisfying food. You could call me the Queen of Semi-Homeade Food!
I grew up in Canada but have lived in Australia for 7 years and my tastes have changed, so has my cooking style...I'm open to new and different flavours.