Friday, May 20, 2005

tossed pasta for two

6 oz good quality pasta, cooked to al dente
2 tbs olive oil (not extra virgin)
2 tsp basil pesto
2 tsp sundried tomato pesto
1 tsp sambal olek
2 plum tomatoes, diced
2 sundried tomato halves, finely sliced
2 oz feta or goats’ cheese
1 tbs pine nuts

In a large skillet, heat olive oil over medium heat. Add pestos and sambal, then tomatoes and sundried tomatoes (note: sundried tomatoes will need to be reconstituted in hot water if not packed in oil). Toss a few times to combine, then add pasta and toss to heat and coat with ingredients. Crumble cheese over pasta and sprinkle with pine nuts. Toss a few more times and serve.

No comments: