¼cupfinely diced sun dried tomatoes packed in olive oil
½teaspoonred pepper flakes
1teaspoonkosher salt
½teaspoonfreshly cracked black pepper
1lemonzested
¼cupolive oil
For the pasta
1lbDelallo Pasta
4tablespoonsolive oil
1pintcherry tomatoeshalved
4clovesgarlicroughly chopped
½cupcrumbled feta
Scallions and Chives to garnish
Kosher salt and freshly cracked black pepper
Instructions
Combine all the meatball ingredients except the olive oil in a large bowl. Form the mixture into small meatballs, just smaller than a golf ball.
Heat the olive oil in a large heavy bottom skillet over medium high heat. Once the oil is hot, add half of the meatballs and sauté for 3-4 minutes, turning every so often to brown the outside and then continue cooking through for about 6 minutes more. Once the meatballs are cooked, remove them from the oil and repeat the process with the remaining meatballs.
In a large skillet, heat the 4 tablespoons of olive oil over medium high heat. Add the cherry tomatoes and saute until they start to fall apart. Add the chopped garlic and season with salt and pepper.
Cook the pasta according to the package directions. Drain and combine all the pieces into a summer greek meatball pasta and garnish with herbs and feta.
Notes
Always cook your pasta until al dente, and always save pasta water!