Pasta seems to be one of the most requested dinner selections in my house. After dropping off the menu radar for a while, I brought back this divine little recipe and served it for dinner last week, and I must say it left my crew speechless. Typically I serve pasta with a heavier sauce, something a bit more “stick to your ribs” kind of sauce. However, with the warmer weather arriving (someday soon!) I thought this snappy little pasta should make a comeback.
Italian cappellini, or Angel Hair as we say, is completely delightful in this recipe. It’s delicate shape pairs well with the delicious flavors of the Mediterranean. Sweet and tangy sun dried tomatoes, fresh lemon and basil combined with the lightly salty flavor of the feta makes for a mouth watering meal that will be sure to make your family smile. Happy Cooking!
Option: Try this fabulous recipe with Jovial Einkorn Linguine, a nutty, rich tasting ancient whole wheat pasta that tastes great in this dish, or all on it’s own with a little parmesan and fresh butter. You can find the Jovial brand of pastas at Whole Foods or PCC Natural Markets. Delicious!
2-3 tablespoons extra virgin olive oil
4-6 cloves garlic, finely chopped
1 jar (8oz) sun dried tomatoes in olive oil, drained
½ cup kalamata or Greek olives, pitted and halved
1 lemon zested
½ cup white wine
¼ cup heavy cream
¼ cup fresh chopped basil
½ cup crumbled feta cheese (I completely adore Valbreso French Sheep Feta)
Salt and Pepper to taste
Optional add ins: Diced roasted chicken, grilled shrimp or 1 cup bay shrimp
Your favorite Pasta (I like Cappellini pasta for this recipe)
Fresh chopped oregano or Italian parsley for garnish
Heat the water for the pasta. Cook the pasta as directed.
Heat the olive oil on medium heat in a heavy bottom skillet and add the garlic, sun dried tomatoes, kalamata or Greek olives and lemon zest. Let the ingredients heat thoroughly.
Next stir in the white wine, and then stir in the cream. Let the sauce come to a boil and then turn down the heat to a lively simmer for just a few minutes. If adding chicken or shrimp, stir it in at this time.
Toss in the fresh basil and feta and combine. Season the sauce with salt and pepper to taste, and a squeeze of fresh lemon if desired.
Add the Cappellini to the sauce and combine, coating the delicate strands of pasta. Transfer to a large Pasta serving bowl and garnish with fresh herbs.