Pasta with Olives & Sun-Dried Tomatoes
A fuss-free and delicious one-pan meal is packed with goodness and yumminess, use whole wheat pasta to make it even healthier.
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pasta
linguine or spaghetti |
|
| 2 | tablespoons |
olive oil
|
|
| 4 | cloves |
garlic
minced |
|
| ¼ | teaspoon |
red pepper flakes
|
|
| 2 | medium |
tomatoes
chopped, ripe |
|
| ½ | cup |
black olives
cut up |
*
|
| ¼ | cup |
sundried tomatoes
oilpacked, drained and chopped |
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 2 | tablespoons |
olive oil, extra-virgin
|
|
| ¼ | cup |
basil
fresh, chopped |
*
|
| ½ | cup |
feta cheese
optional |
|
| 1 | tablespoon |
lemon juice
or to taste |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pasta
linguine or spaghetti |
|
| 3E+1 | ml |
olive oil
|
|
| 4 | cloves |
garlic
minced |
|
| 1.3 | ml |
red pepper flakes
|
|
| 2 | medium |
tomatoes
chopped, ripe |
|
| 118 | ml |
black olives
cut up |
*
|
| 59 | ml |
sundried tomatoes
oilpacked, drained and chopped |
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 3E+1 | ml |
olive oil, extra-virgin
|
|
| 59 | ml |
basil
fresh, chopped |
*
|
| 118 | ml |
feta cheese
optional |
|
| 15 | ml |
lemon juice
or to taste |
|
Directions
In a large pot of boiling, salted water cook pasta for 8 to 10 minutes or until tender but firm; drain well.
Meanwhile, in large skillet, heat olive oil over medium heat; cook garlic, hot pepper flakes and fresh tomato for 3 to 4 minutes or until fragrant but not browned.
Add olives, sun-dried tomatoes, salt and pepper; cook for 2 to 3 minutes or until heated through.
Add to pasta along with remaining extra-virgin olive oil and basil; toss well.
Top with crumbled feta cheese, if desired and drizzle a bit lemon juice.
Serve warm.
