From John Krontiras'
Beloved Family Recipes™
Penne Pasta with Feta and Shrimps from the Gulf
10 medium size shrimps
4-5 fresh basil leaves chopped
2 oz. sun dried tomatoes chopped
1½ cups penne pasta
¼ cup crumbled Greek Feta* cheese (could also use French Feta*)
Extra Virgin Olive Oil
5 cherry tomatoes halved
Grated Regiano Parmegiano cheese or Greek Myzithra*
Salt and pepper to taste
In boiling water add pasta; add salt and a little extra virgin olive oil.
Cook until al-dente. Tender but firm to the bite about 7 minutes.
Drain, set aside.
In a medium sauté pan add olive oil at medium heat.
Add chopped sun dried tomatoes, chopped basil, Feta cheese
Sauté and toss a few times until Feta melts.
Add penne pasta to sauté pan and stir and toss a couple of times.
Place in a plate and sprinkle the Regiano or Myzithra cheese. Sprinkle chopped parsley and serve with a glass of red wine.
* Available at Nabeel's Market only
Noon Cooking - April 5, 2013