Pasta Siciliano
An Italian-inspired pasta loaded with olives, eggplant, garlic, and tomatoes—capturing the bold and rustic flavors of Sicily in a hearty vegetarian dish.
An Italian-inspired pasta loaded with olives, eggplant, garlic, and tomatoes—capturing the bold and rustic flavors of Sicily in a hearty vegetarian dish.
Ingredients
1 (16 ounce) package uncooked farfalle pasta
1/4 cup olive oil
3 cloves chopped garlic
1 teaspoon crushed red pepper flakes
2 tablespoons lemon juice 1/2 cup pine nuts
1 (2.25 ounce) can sliced black olives
1/2 cup chopped sun-dried tomatoes
1 cup crumbled feta cheese salt and pepper to taste
Method
Bring a large pot of lightly salted water to a boil. Place farfalle pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
Heat the oil in a large skillet over medium heat, and cook the garlic until lightly browned. Mix in red pepper and lemon juice. Stir in the pine nuts, olives, and sun-dried tomatoes. Toss in the cooked pasta and feta cheese. Season with salt and pepper.
