Recipe by evelyn/athens
A wonderful, fast sauce. This pasta dish is definitely good enough for company. Cooking time includes the time it takes to boil the pasta.
Top Review by Irmgard
I thought this sauce was delicious and it easily makes enough for 1-1/2 pounds of pasta, which is what I will do next time. Canned tomatoes don't always agree with my husband and by increasing the amount of pasta, it will spread the sauce further and maybe not bother his stomach so much. I used 2 heaping tablespoons of dried basil, since that is what I had on hand but will definitely try it with fresh basil when I can grow my own in the summer.
- 1 (8 1/2 ounce) jar sun-dried tomatoes packed in oil, with herbs, drained, 1 tblsp oil reserved
- 1 tablespoon minced garlic
- 1 (28 ounce) can crushed tomatoes
- 1⁄2 cup kalamata olive, pitted and chopped
- 1⁄2 teaspoon sugar
- 1 cup fresh basil, chopped
- 1 cup feta cheese, crumbled
- 3⁄4 cup parmesan cheese, freshly grated
- 1 lb of your favourite dry pasta (Rigatoni or Penne are both good)
Directions See How It's Made
- Cook pasta until al dente.
- Meanwhile, heat oil reserved from tomatoes in heavy large skillet over medium heat.
- Add garlic and cook 30 seconds.
- Add sun-dried tomatoes, crushed tomatoes, olives and sugar and bring to boil.
- Reduce heat and simmer until sauce thickens slightly, about 4 minutes.
- Mix in basil and both cheeses and stir until cheeses melt.
- Season to taste.
- Remove sauce from heat.
- Drain pasta.
- Add to skillet; toss to coat with sauce.
- Serve immediately.