Bon Appétit: Pasta Siciliano
Ingredients:
1 (16 ounce) package uncooked farfalle pasta
1/4 cup olive oil
3 cloves chopped garlic
1 teaspoon crushed red pepper flakes
2 tablespoons lemon juice
1/2 cup pine nuts
1 (2.25 ounce) can sliced black olives
1/2 cup chopped sun-dried tomatoes
1 cup crumbled feta cheese
salt and pepper to taste
Directions:
Bring a large pot of lightly salted water to a boil.
Place farfalle pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
Heat the oil in a large skillet over medium heat, and cook the garlic until lightly browned.
Mix in red pepper and lemon juice.
Stir in the pine nuts, olives, and sun-dried tomatoes.
Toss in the cooked pasta and feta cheese.
Season with salt and pepper.
Congratulations to Hunter Ashley for getting a 2nd place in the Discus throw. He may be a Freshman, but he can definately out throw a lot of sophmores, Juniors and seniors. Way to go Hunter. Practice always pays off. Proud of you.