Angel Hair Pasta with Sundried Tomatoes, Feta & Basil

I used to have lunch at a deli in California that serves excellent sandwiches and side dishes. The food is organic and really fresh, and it was and still is very packed during lunchtime. I used to order this angel hair pasta dish all the time and when I finally re-created it, I felt silly for not making it sooner.

It’s incredibly easy to throw together, and it’s packed with flavor and goodness. It’s perfect for picnics, potlucks, and everyday lunches and dinners.

Angel Hair Pasta with Sundried Tomatoes, Feta & Basil Recipe

Serves 8

• 1 (16 oz) package of angel hair pasta
• 1 (8.5 oz) jar sundried tomatoes strips packed in extra virgin olive oil
• Extra virgin olive oil to drizzle
• 1 cup feta cheese, crumbled
• 1 cup grated parmesan cheese
• 1 cup fresh basil, sliced into strips
• Fresh cracked pepper to taste

Cook the angel hair pasta in boiling salted water for 2 minutes, drain and rinse with cold water. Place the noodles in a large mixing bowl.

Using a fork or chopsticks, immediately toss in the entire jar of sundried tomatoes and make sure all the noodles get coated with oil. You may have to use more olive oil if the noodles feel very dry.

Add the feta and parmesan cheeses, and the fresh basil to the noodles. Toss gently with two forks or a pair of chopsticks.

Refrigerate the pasta for about an hour for the flavors to combine. Serve cold or at room temperature.