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
Twelve Minute Pasta Toss
A super-quick, throw-it-together pasta dish using pantry staples and vegetables. Fast, flexible, and...
Sukis Spinach and Feta Pasta
Spinach and feta bring a fresh Mediterranean flair to this pasta, balanced with olive oil and garlic...
Eggplant Rollatini
Thin eggplant slices stuffed with ricotta cheese and herbs, rolled up and baked in tomato sauce. Veg...