Sun-dried tomato and feta pasta

    (511)
    30 min

    My husband begs me to make this dish. It is a surprisingly great mixture of flavours. You'll love it! Feel free to tailor the ingredient amounts to your taste. This is how we like it, but it is quite forgiving.


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    Ingredients
    Serves: 8 

    • 500g vermicelli pasta, or spaghetti
    • 4 tablespoons olive oil
    • 4 cloves garlic, crushed
    • 90g sun-dried tomatoes, softened and chopped
    • 225g feta cheese, crumbled
    • 80g grated Parmesan cheese
    • 1 bunch fresh coriander, chopped
    • salt and freshly ground pepper, to taste

    Method
    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Bring a large pot of lightly salted water to the boil. Cook pasta in boiling water until done; drain. Return pasta to the pot.
    2. Mix in olive oil, garlic, tomatoes, feta and Parmesan cheese. Stir in coriander and season with salt and pepper. Serve warm.
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    Reviews & ratings
    Average global rating:
    (511)

    Reviews in English (366)

    by
    179

    Wonderful - fast and tasty!! I did do a few things differently. I had to double the recipe to feed everyone so I sauted the garlic with some chopped onion in the olive oil until soft. I then added 1 can of low fat chicken broth, a little white wine and both sun-dried tomatoes and some chopped Roma tomatoes and let this simmer while the pasta cooked. The smell was unbelievable! I used fresh basil and tossed in some sliced olives. Tossed all together, and then gently stirred in the cheeses at the last. My son said it was a gourmet meal! We might try throwing in some shrimp or chicken strips next time, although with a salad and some french bread, its a complete, wonderful meal. Thank you for sharing!!  -  22 Aug 2003  (Review from Allrecipes US | Canada)

    by
    104

    This is one of my favorite recipes, and it works well reheated also. I like to buy sundried tomatoes in oil because they are soft and easy to cut with kitchen scissors. I substitute the leftover oil for the olive oil in the recipe, and sometimes use less than 1/4 cup to keep it from being too oily. The tomatoes are the best part, so I usually put extra! Such a great combination of flavors....  -  25 Nov 2005  (Review from Allrecipes US | Canada)

    by
    71

    Definently quick and easy! Didn't have a problem mixing - I mixed everything but the cheeses together and then mixed those in last. 4 *'s. UPDATE: Made this again and modified quite a few things, this time I'm giving it 5 *'s because it was delicious. By idea and suggestion of a few other users I sauteed garlic, onion, tomato, basil, and olives in a little bit of olive oil before adding to the pasta. I then added the feta and stirred. The only other things I added were salt and pepper. I did sprinkle parmesan on one serving and none the next - I liked it better without. My 2 yr old liked it, my 5 yr old didn't want to try it but I think he was already full from pre-dinner snacking.  -  09 Jul 2002  (Review from Allrecipes US | Canada)

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