Pasta with Sun-Dried Tomatoes, Feta and Parsley

Ingredients

• 350 g Gnocchetto Sardi
• Salad salt
• 1 bunch parsley
• 200 g sun‑dried tomatoes (in oil)
• 300 g feta
• 1 pinch chili flakes
• Pepper
• 4 tbsp white balsamic vinegar

Instructions

1. 1.

   Cook the pasta according to package instructions in plenty of salted water until al dente. Wash and dry the parsley, shake off excess moisture, and pluck the leaves from the stems. Set aside a few leaves for garnish. Drain the pasta and mix with the remaining parsley.

2. 2.

   Drain the tomatoes and slice them into strips. Combine with some of the tomato oil and stir into the pasta. Drain the feta, cube it, and add to the mixture along with chili flakes, pepper, and white balsamic vinegar. Sprinkle with the reserved parsley leaves and serve.