|make your stomach happy||.||
by Julia Panko | 1
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water and cook the pasta until itís al dente (follow the instructions
on your pasta bag for this part, as cooking times vary).
your pasta is cooking, prepare your ingredients.
Take a fork and mash up a bit of your block of feta so itís
nice and crumbly. Fork a
few sundried tomatoes out of the jar, and slice them into more
manageable pieces. I
recommend buying the kind that come in jar and are stored in oil, rather
than the ones packed dry. Add
feta and sundried tomatoes to taste.
(Err on the side of overabundance.)
the pasta has finished cooking, drain it, put it back in the pot and
take it off the heat. Dump
in the tomatoes and the feta, and stir thoroughly.
Add olive oil and salt to taste, but donít forget that
thereís oil and salt in the tomatoes and feta, too.
Itís filling but still light, a great dish for a bright summer
one tasty variation is to substitute capers for the sundried tomatoes. They go brilliantly with the feta.)