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
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.
Then add spinach, cooking until spinach is wilted. Set aside.
Add pepper and salt, to taste. Drizzle with olive oil. Garnish with Parmesan cheese.
Taking a picture of your dish with Instagram and sharing it with all your friends is optional 🙂