Ingredients
- 1 lb Anna Fusilli
- 1/2 cup Cento Chefs Cut Sun Dried Tomatoes, drained
- 1 cup Fresh Basil Leaves
- 1/2 cup Parmesan Cheese, grated
- 1 clove Garlic
- 2 tbsp Cento Red Wine Vinegar
- 5 tbsp Cento Imported Extra Virgin Olive Oil
- 1/2 tsp Cento Crushed Red Pepper
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 1/2 cup Cento Imported Greek Seasoned Pitted Olives, sliced
- 1 can Cento Petite Diced Tomatoes (28 oz)
- 1/2 cup Feta Cheese, crumbled
Directions
Cook pasta in a large pot of salted boiling water until al dente. Drain and rinse under cool water to stop the cooking process. Set aside. In a food processor, make the pesto by blending sun dried tomatoes, basil, Parmesan, garlic, red wine vinegar, olive oil, salt, pepper, and red pepper flakes until smooth. Set aside. In a large mixing bowl, combine pasta, olives, feta, diced tomatoes, and pesto. Toss until evenly coated. Chill for at least 30 minutes before serving for best flavor. Serves 6.
