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  • 4servings
  • 15minutes
  • 718calories

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2, B3, B9, B12, C
MineralsZinc, Copper, Chromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup dry sun-dried tomatoes

  2. 2 tbs olive oil

  3. 4 garlic cloves, mashed

  4. 1 3/4 cups chicken or vegetable broth

  5. 1/4 cup tomato puree

  6. 500g fresh orecchiette pasta (or 300g dried)

  7. 1/2 cup sliced black olives (about 15 medium olives )

  8. 1/2 cup chopped fresh parsley

  9. 100g feta cheese , crumbled

  10. 4 tsp Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Pour hot water over dried tomatoes and let stand 30 minutes. Drain and cut into smaller pieces.

  2. Fry garlic in olive oil over medium heat.

  3. Add tomatoes and broth, stir, cover and simmer over low heat for 10 minutes.

  4. Cook pasta al dente according to the manufacturer's instructions. Drain well.

  5. Add olives and parsley to the tomatoes, stir to mix evenly.

  6. Mix orecchiette with sauce, serve immediately sprinkled with Parmesan and crumbled feta.

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