I fell in love with this beautiful pasta we found at the Embarcadero Farmers’ Market in San Francisco and decided this would be the perfect recipe to complement it’s unique coloring. Of course, this is just as tasty with your standard rotini, farfalle, or penne.
- sun-dried tomoates - 1/3 c, not in oil, reconstituted in hot water
- grape tomatoes - 2 c, halved
- pasta - 8 oz
- kalamata olives - 1 oz (about 10), coursly chopped
- light feta - 3 oz (I use Trader Joe's)
- Parmesan cheese - 1 oz
- fresh parsley - 1/4 c
- fresh basil - 1/4 c
- sun-dried tomatoes, julienned in olive oil - 1/4 c
- olive oil - 3 tbs
- red wine vinegar - 1/2 tbs
- garlic - 1 clove
- capers - 1 tsp
- black pepper - 1 tsp
Place sun-dried tomatoes in a cup of hot water and set aside.
Bring a large pot of salted water to a boil over high heat. Add pasta and cook according to package instructions.
Meanwhile, combine sauce ingredients in a mini food processor or blender. Blend to a chunky paste.
Drain pasta and return to pot over medium low heat. Add sauce, fresh tomatoes, olives, and feta. Cook 1-2 minutes until warmed through.
Drain sun-dried tomatoes and stir into pasta along with crumbled feta, Parmesan, basil and parsley. Season to taste and serve.
Calories: 255 ; Fat: 11.8 g; Saturated Fat: 2.5 g; Trans Fat: 0.0 g; Cholesterol: 33 mg; Sodium: 313 mg; Total Carbohydrate: 28.2 g; Dietary Fiber: 1.6 g; Sugars: 3.5 g; Protein: 9.6 g; Points: 6; Points Plus: 7;