Linguini with sun-dried tomatoes, feta and olives
A quick and easy meal that can be whipped up from ingredients you should always keep in your pantry and refrigerator, this will leave you satisfied and dreaming of Mediterranean shores...
Cook pasta in a large amount of salted water according to package instructions (7 to 12 min depending on the brand)
While pasta is cooking, slice sun-dried tomatoes into thin strips. Cut olives in halves. Cut feta cheese in cubes (or crumbles if it is too soft for cutting). Slice basil in thin strips.
Once pasta is cooked, drain all but about 1/2 cup of cooking water from the pot. Return pasta to the pot. Drizzle with 2 tbsp olive oil, toss briefly, then add the rest of the ingredients and toss again.
Serve immediately and season with fresh ground pepper on the plate.
Choose sun-dried tomatoes that are nice and moist, I personally like Bella Sun Luci the best and always keep a pack in the refrigerator. If your grocery store has an olive bar with oil-packed sun-dried tomatoes, these are usually excellent as well.
Calories: 400kcal | Carbohydrates: 52g | Protein: 15g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 667mg | Potassium: 625mg | Fiber: 2g | Sugar: 7g | Vitamin A: 390IU | Vitamin C: 5.8mg | Calcium: 188mg | Iron: 3.6mg