Farfalle with feta, pine nuts, and tomatoes
from The Six O'Clock Scramble by Aviva Goldfarb
This is the last of 3 recipes from this cookbook that Geoff and I have tried this week. Again, very good, very easy. We tried a pasta with ricotta, basil, and peas that we found in Rachael Ray's 365: No Repeats, but we were disappointed in it. This one had a much better flavor, and we didn't need to modify it or anything, like we did with the Ray recipe.
1 package (16 oz) farfalle or other short pasta
1/4 cup olive oil
3 T pine nuts
1 T minced garlic (about 6 cloves)
1/2 t dried oregano
1/2 t salt
1/2 t pepper
4 large plum tomatoes or 2 large regular tomatoes, diced
1 cup crumbled feta cheese
Cook the pasta according to package directions.
When the pasta goes into the water to cook, heat the oil in a skillet over medium heat. Add the pint nuts and garlic and cook them, stirring, until the pine nuts are lightly browned, about 5 minutes. Add the oregano, salt, and pepper and stir it well. Add the tomatoes and cook the sauce for about 3 minutes until it is heated through and the tomatoes are slightly softened.
Drain the pasta and transfer it to a large metal bowl (we used plastic). Toss it with the sauce combination. Top it with the feta cheese. Cover it with plastic wrap (we used the bowl's lid) and let it stand for about 5 minutes so the flavors meld. Serve the pasta warm.
This is the last of 3 recipes from this cookbook that Geoff and I have tried this week. Again, very good, very easy. We tried a pasta with ricotta, basil, and peas that we found in Rachael Ray's 365: No Repeats, but we were disappointed in it. This one had a much better flavor, and we didn't need to modify it or anything, like we did with the Ray recipe.
1 package (16 oz) farfalle or other short pasta
1/4 cup olive oil
3 T pine nuts
1 T minced garlic (about 6 cloves)
1/2 t dried oregano
1/2 t salt
1/2 t pepper
4 large plum tomatoes or 2 large regular tomatoes, diced
1 cup crumbled feta cheese
Cook the pasta according to package directions.
When the pasta goes into the water to cook, heat the oil in a skillet over medium heat. Add the pint nuts and garlic and cook them, stirring, until the pine nuts are lightly browned, about 5 minutes. Add the oregano, salt, and pepper and stir it well. Add the tomatoes and cook the sauce for about 3 minutes until it is heated through and the tomatoes are slightly softened.
Drain the pasta and transfer it to a large metal bowl (we used plastic). Toss it with the sauce combination. Top it with the feta cheese. Cover it with plastic wrap (we used the bowl's lid) and let it stand for about 5 minutes so the flavors meld. Serve the pasta warm.
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