Fusilli with Tomatoes, Peas, Garlic, Feta and Mint |
|
 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
Ingredients:
12 ounce(s) fusilli pasta |
2 tablespoon(s) olive oil |
28 ounce(s) can diced tomatoes |
5 clove(s) garlic minced |
1 cup(s) baby peas |
3 tablespoon(s) capers rinsed |
1/4 cup(s) mint chopped |
salt and pepper |
1/3 cup(s) feta cheese crumbled |
Directions:
1. Cook pasta.
2. After draining, return pasta to pot and toss with 1 tablespoon of the oil. Set aside.
3. Meanwhile, drain the tomatoes, reserving 1/3 cup of the juice. set both aside.
4. In a large skillet over medium-low, heat the remaining 1 tablespoon of the oil.
5. Add the garlic and saute until fragrant but not browned, about 1 minute.
6. Add the peas, capers and the tomatoes and reserved juice.
7. Increase the heat to medium-high and cook, stirring occaisionally, until the sauce is simmering, 5 to 7 minutes.
8. Stir in the mint, then season with salt and pepper.
9. Serve the pasta with the sauce spooned over the top and sprinkle with feta.
|
|