Pasta Siciliano
An Italian-inspired pasta loaded with olives, eggplant, garlic, and tomatoes—capturing the bold and rustic flavors of Sicily in a hearty vegetarian dish.
Ingredients
1 (16 ounce) package uncooked farfalle pasta
1/4 cup olive oil
3 cloves chopped garlic
1 teaspoon crushed red pepper flakes
2 tablespoons lemon juice 1/2 cup pine nuts
1 (2.25 ounce) can sliced black olives
1/2 cup chopped sun-dried tomatoes
1 cup crumbled feta cheese salt and pepper to taste
Description
Bring a large pot of lightly salted water to a boil. Place farfalle pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
Heat the oil in a large skillet over medium heat, and cook the garlic until lightly browned. Mix in red pepper and lemon juice. Stir in the pine nuts, olives, and sun-dried tomatoes. Toss in the cooked pasta and feta cheese. Season with salt and pepper.
Related Recipes
Chicken Cacciatore and Pasta
Italian-style braised chicken with tomatoes, onions, and bell peppers, served over pasta. Comfort fo...
Mild Thai Beef with a Tangerine Sauce
Thin beef strips in a mild Thai-style citrus sauce, served over noodles. Sweet, tangy, and gently sp...
Cheddar Chicken Spirals
Spiral pasta tossed with chunks of chicken in a creamy cheddar cheese sauce. Kid-friendly and quick ...