I love this little pasta concoction of mine for the summer. Sometimes I use this as a side dish, and sometimes I just plop a bunch on my plate and call it a meal, maybe add in some corn on the cob or some bread. It’s fairly light, and no one wants that stuffed feeling during the hot weather months!
These sun dried tomatoes are the best! I order this giant jar from mooneyfarms.com because I first got hooked on these when I could buy them at Costco, but now I can’t find them there, and I’m too impatient to go from store to store looking for these. C’est la vie. And I also will switch up what pasta I’m using, but these little radiatore pasta guys are so cute and sometimes a little chunk of feta will get wedged in the groove for a nice little surprise in your mouth!
1 cup pasta of your choice (radiatore, fusilli, rotini, penne)
2 cloves garlic, chopped
Bella Sun Luci Sun Dried Tomatoes –Julienne Cut in Olive Oil and Italian Herbs
1 tsp basil
Cook pasta according the directions on the package.
Heat a small skillet on low. Scoop out the amount of tomatoes you want and add them to the skillet. These tomatoes already come in olive oil so just make sure you get a good amount of that oil. I typically use a soup spoon to get them out and do about 3 or 4 spoonfuls. Add garlic and basil and let simmer, moving around with a spatula every so often for about 5 minutes. We just want this mixture to get heated up, we’re not really cooking here.
Drain the pasta and put in a bowl. Add the tomatoes and garlic mixture (oil and all) to the pasta. Toss. Add as much feta as you want! Toss again and enjoy!