PENNE PASTA WITH OLIVES, SUNDRIED TOMATOES & FETA

PENNE PASTA WITH OLIVE, SUNDRIED TOMATOES & FETA
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Ingredients
  1. 500g cooked pasta (Penne is best)
  2. 1 x 400g canned tomatoes (pureed) or a jar of pasta sauce.
  3. 4 Large Mushrooms
  4. Leek (optional)
  5. Chives
  6. 1 – 2 cloves Garlic
  7. 1 x Large Red/Purple Onion
  8. 1 x Red Capsicum
  9. 200g Sun-dried Tomatoes
  10. ½ cup each of Green and Kalamata olives (pitted)
  11. ¼ cup Red or white wine
  12. Salt & Pepper
  13. Dried or fresh herbs
  14. 150g Feta Cheese – crumbled
  15. Olive Oil
Instructions
  1. Chop and dice all ingredients, in a large fry-pan (I use a wok) and fry the onion, leek, chives and garlic till soft and transparent looking.
  2. Next add the capsicum along with the mushrooms and cook further till soft and sautéed.
  3. Next add the puree tomatoes, sun-dried tomatoes, olives and wine (about half cup). Mix adding salt and pepper to taste and also any herbs you are using. (I added dried basil).
  4. Place lid onto fry-pan and simmer for about 10 – 15 minutes.
  5. (You should have your pasta cooking in a separate pot while you are cooking the above).
  6. When both the pasta and sauce is ready, pour the strained pasta into the fry-pan sauce and mix thoroughly until coated.
  7. Finally sprinkle the feta cheese on top.
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