Sun Dried Tomato Pasta

    35 minutes

    This is a Sicilian pasta recipe with sun-dried tomatoes, olives, pine nuts, feta cheese and chilli flakes.

    193 people made this

    Serves: 8 

    • 500g farfalle pasta
    • 1/4 cup (65ml) olive oil
    • 3 cloves chopped garlic
    • 1 teaspoon chilli flakes
    • 2 tablespoons lemon juice
    • 1/2 cup pine nuts
    • 75g sliced black olives
    • 1/2 cup chopped sun-dried tomatoes
    • 1 cup crumbled feta cheese
    • 1/2 teaspoon salt and pepper to taste

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Bring a large pot of lightly salted water to a boil. Place farfalle pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
    2. Heat the oil in a large frypan over medium heat and cook the garlic until lightly browned. Mix in chilli flakes and lemon juice. Stir in the pine nuts, olives and sun-dried tomatoes. Toss in the cooked pasta and feta cheese. Season with salt and pepper.

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    Reviews in English (160)


    This is the BEST pasta recipe I have ever tried. My wife and I made pleasure noises throughout the meal. I left out the red pepper flakes. I added 4 ounces of sauted Portabellas, 2 medium zucchini julienned, and 3/4 jar of sliced marinated roasted peppers with garlic. I stirred the Feta into the hot pasta and got it mixed and melted before adding the other ingredients.  -  21 Jun 2005  (Review from Allrecipes USA and Canada)


    This is very similar to Macaroni Grill's Farfalle Renaldo, which hasn't been on the menu in years, and which I miss terribly. I made this with kalamata (Greek) olives, in order to attempt to duplicate the Grill's version, and it was pretty darn close! I normally, er, mess with recipes a great deal, adding extra seasonings, etc., but I didn't add anything to this, except some sautéed baby portabella mushrooms that I needed to get rid of. This was very fast and simple to make, and quite delicious - even vegetarian. My (carnivore) husband raved!  -  03 Nov 2006  (Review from Allrecipes USA and Canada)


    I worked in a restaurant that served a variation of this recipe. We used Kalamata Olives and capers. Then topped with fresh shredded Parimigianno Regianno. This recipe is the closest I have see to the restaurants Sicilian Pasta. Will make again  -  17 Nov 2006  (Review from Allrecipes USA and Canada)