Pomodori Secchi

While studying abroad, I enjoyed spending evenings with friends in trattorias experiencing Italian cuisine but I also enjoyed making my own meals. One of my favorite parts about Florence was the Mercato Centrale, a huge market full of vendors selling fresh produce, meats, and cheeses. Every week, I would walk a few blocks to the market to visit my favorite vegetable vendor, an adorable old Italian man who looked like the guy from Up, and buy a weeks worth of vegetables for 2 Euro.  Then I would head over to the Chinese woman who sold the best dried fruit and sun dried tomatoes, also known as pomodori secchi! This dish became a staple in my diet; I made it at least once a week.

Pasta with Feta and Sun Dried Tomatoes

2 Tablespoons Olive Oil, Plus Additional For Drizzling
4 cloves Garlic, Minced
½ teaspoons Red Pepper Flakes
½ cups Sun-dried Tomatoes, Chopped
couple handfuls of Baby Spinach (optional)
1 pound Pasta (Gluten Free or regular)
1 cup Crumbled Feta Cheese

Preparation Instructions

Heat olive oil over medium heat and add garlic and saute until fragrant, about a minute. Add red pepper flakes and tomatoes, give a quick stir.

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Then add spinach, cooking until spinach is wilted. Set aside.

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Cook pasta as instructed, drain and place hot pasta into pan with tomatoes and garlic. Add feta and mix well, allowing cheeses to melt.

Add pepper and salt, to taste. Drizzle with olive oil. Garnish with Parmesan cheese.

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Taking a picture of your dish with Instagram and sharing it with all your friends is optional 🙂

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One thought on “Pomodori Secchi

  1. Pingback: Not Your Ordinary Meatloaf « latte issues

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