Linguini with sun-dried tomatoes, feta and olives

5 from 3 votes

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...

Prep Time5

Cook Time15

Total Time20

Course: Main Dish

Cuisine: Italian

Diet: Vegetarian

Keyword: comfort food, easy, stove-top

Servings:

Calories: 402kcal

Author: Veronique Eichler

Equipment

Ingredients

8 oz whole wheat linguini or other whole grain pasta
2 tbsp extra virgin olive oil
2 oz sun-dried tomatoes
2 cloves garlic sliced
20 black olives pitted
4 oz feta cheese
2 tbsp fresh basil

Instructions

Slice sun-dried tomatoes into thin strips. Slice garlic. Cut olives in halves. Cut feta cheese in cubes (or crumbles if it is too soft for cutting). Slice basil in thin strips.
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, heat 2 tbsp olive oil in a 5 quart sauté pan on medium high heat. Add garlic, sun-dried tomatoes and olives and cook a couple minutes until warmed through.
Once pasta is cooked, take 1/4 cup of cooking water from the pot and add it to the saute pan with the tomatoes. Drain the pasta and add it to the pan. Add feta cheese and basil, toss well.
Serve immediately and season with fresh ground pepper on the plate.

Notes

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.

Nutrition