This is a print preview of "Orecchiette pasta with sun-dried tomato and black olive sauce" recipe.

Orecchiette pasta with sun-dried tomato and black olive sauce Recipe
by Easy Cook - Laka kuharica

Orecchiette pasta with sun-dried tomato and black olive sauce

Tasty, simple and healthy pasta meal.

Rating: 4/5
Avg. 4/5 2 votes
Prep time: Croatia Croatian
Cook time: Servings: 4 servings

Ingredients

  • 1/2 cup sun-dried tomatoes
  • 1 3/4 cups chicken or vegetable broth
  • 2 tbs olive oil
  • 4 garlic cloves, mashed
  • 1 3/4 cups chicken or vegetable broth
  • 1/4 cup tomato puree
  • 500 g fresh orecchiette pasta (or 300 g dried)
  • 1/2 cup sliced black olives (about 15 medium olives)
  • 1/2 cup chopped fresh parsley
  • 100 g feta cheese, crumbled
  • 4 tsp Parmesan cheese

Directions

  1. Pour hot water over dried tomatoes and let stand 30 minutes. Drain and cut into smaller pieces.
  2. Fry garlic in olive oil over medium heat. Add tomatoes and broth, stir, cover and simmer over low heat for 10 minutes.
  3. Add olives and parsley to the tomatoes, stir to mix evenly.
  4. Cook pasta al dente according to the manufacturer's instructions. Drain well.
  5. Mix orecchiette with sauce, serve immediately and sprinkle with Parmesan cheese and crumbled feta.