Some people are chocoholics—well, I’m a proclaimed pastaholic. I love pasta. At one of my favorite family-owned Italian restaurants, they serve a delicious pasta dish called “pasta estiva.” I’ve re-created it in my own kitchen and am delighted to share it with you.
For this recipe (makes 4 servings) you’ll need:
1 package angel hair pasta (1lb)
7 Roma Tomatoes, diced
1 red onion, diced
4 cloves garlic, finely minced
1 (8oz) package feta cheese, crumbled (can crumble yourself)
3 TB butter
½ cup olive oil
1 TB kosher salt
1 tsp. black pepper
¼ cup fresh Italian Parsley, chopped
To Make This Recipe:
Cook pasta according to package directions, then drain.
In the meantime, in a medium pan, melt butter. Add onion and cook for about 5 minutes, until it starts to soften. Add garlic and cook one minute more. Add tomatoes, salt, and pepper, and olive oil, and cook approximately three minutes more, just until tomatoes start to soften.
Put pasta on a platter or onto individual serving dishes. Top with the butter and olive oil mixture, crumbled feta, and fresh parsley. Serve immediately.
*Serve with crusty bread.
*If you’re serving this Family-Style, toss the butter and olive oil mixture, feta, and parsley with the pasta before serving, reserving a bit for a top.
*If you’re serving this on individual plates, consider serving most of the toppings on top of the pasta rather than mixed in.
*If you’d like, you may substitute any tomato for the Roma tomatoes. You may also substitute fresh basil for the parsley or use 1TB dried herbs instead.
*If you don’t have kosher salt, just start by using 2 tsp. regular table salt. Taste to determine if additional seasoning is needed.
*Penne works well if you’re not into Angel Hair Pasta, but I love the Angel Hair best.