Ingredients
- 1/2 cup sun-dried tomatoes
- 1 3/4 cups chicken or vegetable broth
- 2 tbs olive oil
- 4 garlic cloves, mashed
- 1 3/4 cups chicken or vegetable broth
- 1/4 cup tomato puree
- 500 g fresh orecchiette pasta (or 300 g dried)
- 1/2 cup sliced black olives (about 15 medium olives)
- 1/2 cup chopped fresh parsley
- 100 g feta cheese, crumbled
- 4 tsp Parmesan cheese
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Orecchiette pasta with sun-dried tomato and black olive sauce
Time: 35 minutes prep, 15 minutes cook
Servings: 4 servings
Directions
- Pour hot water over dried tomatoes and let stand 30 minutes. Drain and cut into smaller pieces.
- Fry garlic in olive oil over medium heat. Add tomatoes and broth, stir, cover and simmer over low heat for 10 minutes.
- Add olives and parsley to the tomatoes, stir to mix evenly.
- Cook pasta al dente according to the manufacturer's instructions. Drain well.
- Mix orecchiette with sauce, serve immediately and sprinkle with Parmesan cheese and crumbled feta.
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Summary
Tasty, simple and healthy pasta meal.
