As with so many quick little recipes, the focus here is not at all on the uncomplicated act of preparation, but on the combination of a handful of really good products.
Dried tomatoes, fresh arugula, capers and excellent olive oil and a good feta cheese. That’s all it takes. Maybe a touch of lemon – and of course fabulous pasta. For this dish I would definitely recommend the Pasta Extra Fine with lemon (and without egg) from Ppura, if you can get hold of it.
And in our case complemented by a bottle of Sauvignon Blanc from Cloudy Bay, which is a wonderful companion with its fresh acidity and a, for New Zealand Sauvignons rather restrained fruit.
Ingredients and preparation:
- Dried tomatoes
- Arugula
- Capers
- Zests from the organic lemon
- Excellent olive oil
- feta cheese (preferably marinated in herbs)
- Pasta (ideally Pasta Fine with lemon)
Cut the tomatoes, capers and arugula into small pieces. Crumble the feta cheese into small cubes. Mix everything together with the lemon zest and plenty (!) of olive oil in a bowl. Cook the pasta according to the instructions (in my experience, 90 seconds is enough for Pasta Fine).
Mixing. Serve. Yum.
