This simple but yummy recipe came about when I had some crumbled feta cheese and some sun-dried tomatoes on hand that I needed to use up. I tossed them with some pasta and black olives, and the result was pure Mediterranean-style deliciousness.
8 ounces dried penne pasta
3 tablespoons extra virgin olive oil (plus more if needed)
2 tablespoons oil-packed sun-dried tomatoes, drained and julienned
3 tablespoons black olives, pitted and sliced
2 tablespoons chopped fresh parsley
Salt & freshly ground black pepper to taste
3/4 cup crumbled feta cheese (approx. 3-4 ounces), at room temperature*
Cook the pasta according to package directions. Drain.
Heat the oil in a large skillet over medium-low heat. Add the sun-dried tomatoes and olives, and saute for 2-3 minutes, stirring occasionally.
Add the pasta to the skillet, along with the parsley. Saute for 2-3 minutes to blend the flavors.
Add the feta. Season to taste with salt and pepper. (Go easy on the salt, as the feta is very salty.)
Toss lightly, until the feta is warm but not completely melted. If the mixture seems too dry, add more olive oil, 1 tablespoon at a time, as needed.
-- Serves 3-4
* Note: Take the feta out of the refrigerator when you start to heat the water for the pasta. It should be close enough to room temperature by the time you’re ready for it.