Rigatoni with Feta and Sundried Tomatoes
This recipe is a fusion of Italian and Greek cuisines. The Italian and Greek cuisines are recognized for their frugality, richness of flavors, and fragrant aromas. Both cuisines are famous for their custom of cooking with the freshest, locally grown ingredients, and high-quality olive oil. You may become so captivated by this pasta recipe that you will make it over and over again! Chef Alba
Rigatoni with Feta and Sundried Tomatoes
This recipe is a fusion of Italian and Greek cuisines. The Italian and Greek cuisines are recognized for their frugality, richness of flavors, and fragrant aromas. Both cuisines are famous for their custom of cooking with the freshest, locally grown ingredients, and high-quality olive oil. You may become so captivated by this pasta recipe that you will make it over and over again!
Ingredients
- 1 pound rigatoni or any short pasta
- 8-10 ounces Greek feta cheese cut into small cubes
- 12 - 14 sun-dried tomatoes stored in oil, cut into ribbons
- 1/2 cup kalamata olives pitted and roughly chopped
- 1 to taste black pepper
- 1 tbsp dry greek oregano
- 1 to taste Secolari Roasted Garlic Sea Salt
- 1/2 cup Secolari Koroneiki Extra Virgin Olive Oil
Instructions
- In a large pasta pan filled 3/4 of the way with water, add 2 tablespoons kosher salt; bring water to a boil. Add pasta to cook until al dente or follow box directions. Before draining reserve 1 cup of pasta water.
- Prepare and heat the extra-virgin olive oil in a large sauté pan. Add the sun-dried tomatoes and black olives, tossing for a few minutes to heat through. Add the feta cheese, pepper, and oregano, give it a few more tosses in the pan while the cheese just starts to melt.
- Drain the pasta and remember to reserve 1 cup of pasta water. Once the pasta is stained add to the pan with the sauce and mix well. If too dry, add a little pasta water a little at a time. Serve hot.
