Pasta With Sun Dried Tomatoes Snap Peas And Feta Food

ANGEL HAIR WITH FETA AND SUN-DRIED TOMATOES

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until done; drain. Return pasta to the pot.
• Mix in olive oil, garlic, tomatoes, feta, and Parmesan cheese. Stir in cilantro and season with salt and pepper. Serve warm.

PASTA WITH SUN-DRIED TOMATOES

Steps:

• Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.
• For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.
• Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.

10-MINUTE SUN-DRIED TOMATO PASTA

Steps:

• Begin cooking the pasta. Fill a medium saucepan with plenty of water and season the water well with kosher salt. Bring the water to a boil and add the pasta. Cook according to package instructions, till al dente. Make sure to reserve some of the pasta cooking water before you drain the pasta.
• While the pasta is cooking, work on the sauce. Heat 2 tablespoons of good extra virgin olive oil in a large deep pan over medium heat until shimmering. Add the shallots, garlic, and a good pinch of salt and cook, tossing regularly for about a minute. Add the chopped sundried tomatoes and cook for another minute or so, tossing until the dried tomato bits have softened a little. Add the milk and a little bit of the pasta cooking water (about ¼ cup) and cook for another minute or two until warmed through. Stir in the oregano and red pepper flakes.
• Turn the heat off. Add in the pasta and Parmesan cheese, mix well to make sure the pasta is well-coated (if needed, add a bit more of the pasta cooking water). Taste and adjust the seasoning to your liking.
• Finish with the torn basil and serve immediately!

PASTA WITH TOMATO AND PEAS

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving 2 cups of the pasta water.
• Meanwhile, heat the oil in a large nonstick frying pan over medium heat. Add the shallots, garlic, carrots, salt, and pepper. Cook until tender, about 8 minutes. Add the tomato paste and 1/2 cup of the hot pasta water. Stir to melt the tomato paste and create a sauce, adding more pasta water if necessary. Stir in the oregano, thyme, and parsley. Gently fold in the cooked pasta, peas, and the cheeses, adding more reserved pasta water if necessary. Transfer to a platter and serve immediately.

PASTA WITH SUN-DRIED TOMATOES, SNAP PEAS, AND FETA

Steps:

• Boil spaghetti in salted water according to package directions. It is VERY IMPORTANT to cook the pasta al dente (undercooked) because you are going to add it to the heat later. If you do not cook it al dente, the noodles may become overcooked and soggy.
• Season chicken breasts according to taste. Brown and cook on the stove using olive oil. Set aside.
• Using the same pot you cooked the chicken in, add 1/2 cup of olive oil. Add 5-6 cloves of minced garlic. Keep the heat somewhat low so you do not burn the garlic.
• Add red pepper flakes. It is very important to not skimp on the garlic and red pepper flakes. This will give the sauce flavor, and without it the sauce will be bland. It is hard to be sure of the exact measurements, since it is according to taste. I used about a tablespoon or more of red pepper flakes, but we like it a bit spicy. I suggest you add a teaspoon at a time, tasting the sauce as you go, to see what heat level you prefer. Some might like more garlic and red pepper flakes, some might like less, so be sure to taste it as you go.
• Drain pasta and stir in oil mixture. Optional step: I add about a little bit of chicken broth to make it more liquidy and add flavor. Again, you just have to wing it here, and see what suits your taste.
• Add sun-dried tomatoes and snap peas. Cook on moderate low heat until snap peas are heated. Snap peas should not be soggy, but have a little bite (crisp) to them.
• Add feta cheese and toss. Optional step: add fresh parsley.
• Place sliced chicken breast on top.
• Enjoy!

SPICY SUN-DRIED TOMATO AND FETA SAUCE

Steps:

• Cook pasta until al dente.
• Meanwhile, heat oil reserved from tomatoes in heavy large skillet over medium heat.
• Add garlic and cook 30 seconds.
• Add sun-dried tomatoes, crushed tomatoes, olives and sugar and bring to boil.
• Reduce heat and simmer until sauce thickens slightly, about 4 minutes.
• Mix in basil and both cheeses and stir until cheeses melt.
• Season to taste.
• Remove sauce from heat.
• Drain pasta.
• Add to skillet; toss to coat with sauce.
• Serve immediately.