Ingredients:

  • 12 oz (340 g) spaghetti or your favorite pasta
  • 1 cup (150 g) sun-dried tomatoes in oil, drained and chopped
  • 1 cup (150 g) feta cheese, crumbled
  • 3 tbsp (45 ml) olive oil
  • 4 cloves garlic, minced
  • 1 pint (300 g) cherry or grape tomatoes, halved
  • 1/4 tsp (1 g) red pepper flakes
  • Salt and freshly ground black pepper, to taste
  • Fresh basil leaves, chopped
  • Lemon zest or a squeeze of lemon juice

Instructions:

  1. Cook the pasta in boiling salted water until al dente, then drain, reserving 1/2 cup of pasta water.
  2. In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes; sauté for 30 seconds.
  3. Add cherry tomatoes and cook until they soften, about 3-4 minutes, stirring occasionally.
  4. Add chopped sun-dried tomatoes; cook for another 2 minutes.
  5. Lower heat. Add crumbled feta cheese, stirring to create a creamy sauce. Add reserved pasta water as needed.
  6. Add cooked pasta to the skillet, tossing to coat evenly.
  7. Season with salt and pepper, add lemon zest or juice for brightness.
  8. Serve in bowls, garnished with chopped basil.