Ingredients with Measurements:
- 1 pound of strica pasta
- 1 cup of sun-dried tomatoes, chopped
- 1 cup of crumbled feta cheese
- 3 cloves of garlic, minced
- 1/4 cup of olive oil
- 1/4 cup of chopped fresh parsley
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling pasta
- Colander for draining pasta
- Large skillet for cooking sauce
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the strica pasta and cook until al dente, according to package instructions. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant.
3. Add the chopped sun-dried tomatoes to the skillet and cook for 2-3 minutes, until they start to soften.
4. Add the cooked strica pasta to the skillet and toss to combine with the sun-dried tomatoes and garlic.
5. Add the crumbled feta cheese to the skillet and toss again to combine.
6. Season with salt and pepper to taste.
7. Garnish with chopped fresh parsley before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
5. Temperature:
- N/A
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 550
- Fat: 25g
- Carbohydrates: 65g
- Protein: 18g
Substitutions for ingredients:
- Strica pasta can be substituted with any other type of pasta.
- Sun-dried tomatoes can be substituted with fresh tomatoes or roasted red peppers.
- Feta cheese can be substituted with goat cheese or Parmesan cheese.
Variations:
- Add cooked chicken or shrimp to the skillet for a protein boost.
- Use different herbs, such as basil or oregano, instead of parsley.
- Add a splash of balsamic vinegar to the skillet for extra flavor.
Tips and tricks:
- Be sure to cook the pasta al dente so it doesn't become mushy when combined with the sauce.
- Reserve some of the pasta water before draining it, in case you need to thin out the sauce.
- Use high-quality sun-dried tomatoes for the best flavor.
Storage instructions:
- Store any leftover strica with sun-dried tomatoes and feta in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in the microwave or on the stovetop, adding a splash of water or olive oil to the skillet to help loosen the sauce.
Presentation ideas:
- Serve the strica with sun-dried tomatoes and feta in individual bowls or on a large platter for sharing.
Garnishes:
- Garnish with chopped fresh parsley or basil.
Pairings:
- Serve with a side salad or garlic bread for a complete meal.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the sauce is too thick, add a splash of pasta water or olive oil to thin it out.
- If the sauce is too thin, let it cook for a few more minutes to reduce and thicken.
Food safety advice:
- Be sure to cook the pasta and sauce to the appropriate temperature to ensure it is safe to eat.
Food history:
- Strica pasta is a type of pasta that originated in Italy.
Flavor profiles:
- This dish has a savory and slightly tangy flavor from the sun-dried tomatoes and feta cheese.
Serving suggestions:
- Serve the strica with sun-dried tomatoes and feta as a main dish for lunch or dinner.
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