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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I apparently copied the original recipe down wrong (2 cups of olive oil?? That can’t be right!) so I took extreme liberties with it when I made this. I added black olives and used white onions instead of the chives. This would be better with fresh herbs. It's spicy, so serve it with some chewy bread and a mixed green salad. Ingredients:
1/2 cup sun-dried tomato, sliced |
2 teaspoons olive oil |
2/3 cup chopped fresh basil |
5 1/2 lbs tomatoes, chopped (romas are the best) |
1/2 cup chopped chives or 1/2 cup minced onion |
1 teaspoon red pepper flakes |
4 garlic cloves, minced |
8 ounces feta, crumbled |
1/2 cup black olives, cut in 1/2 |
16 ounces pasta |
Directions:
1. In a large bowl, combine everything except the pasta.
2. Set aside (the longer, the better).
3. Cook pasta.
4. Drain and toss with the sauce.
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