Wednesday, April 2, 2008

Broccoli and Feta Pasta

This is one of Tess' favorites. It is simple to make and is good both warm and cold. We like to use a large shell pasta and Valbresso French Feta.

2 cloves garlic, minced or pressed
1/2 tsp salt
1/3 cup olive oil
1/2 tsp red hot pepper flakes
1/4 cup capers, rinsed
1 head broccoli
1 lb large pasta shells
1/4 cup sun-dried tomatoes, slivered
1/4 cup pitted Kalamata olives, sliced

Mash the garlic with the salt until smooth, then put it in a large bowl with the oil, pepper flakes, capers, tomatoes, and olives. Trim the flowerets off the broccoli then peel and slice the stems. Bring a large pot of water to a boil. Add some salt, then add the broccoli and cook for about 4 minutes. Drain the broccoli and add to the bowl. Cook the pasta until al dente if you are serving the pasta warm. Cook it well if you are serving cold. Toss the pasta with the other ingredients and serve.

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