Adapted from the Orna and Ella cookbook (in Hebrew).
Orna and Ella bistro in Tel Aviv was a institute among casual food lovers in the city, starting in the 90’s. The place closed after 25 years of work in 2018.
To prepare this recipe, you will need to first make your own oven dried tomatoes. Recipe here.
Dried tomato, Herb and feta pasta salad
Course: Main, appetizersCuisine: Israeli, ItalianDifficulty: mediumServings
6
servingsPrep time
20
minutesCooking time
15
minutesINGREDIENTS
2 garlic cloves
6 anchovy fillet
¼ cup Italian parsley
Pinch dried chili pepper
¼ cup olive oil, plus more for drizzling
1½ cups oven dried tomato (recipe here)
1 tablespoon brown sugar
1 lb. dried penne or other short pasta
½ cup fresh mint leaves
1 cup fresh basil leaves
½ lb. feta cheese, crumbles
½ cup pitted kalamata olives, halved
DIRECTIONS
- Chop garlic, anchovy, parsley and chili pepper together on a cutting board. Heat ¼ cup oil in a non stick pan over medium-high heat and sauté the garlic mixture until anchovy is dissolved and garlic is transparent. Add dried tomato and sugar and cook for 8 minutes, stirring occasionally. Set aside
- Bring salted water to boil in a large pot and cook the pasta according to package instructions. Transfer to a large bowl and mix with tomato mixture. Let pasta cool down for 15 minutes or more before mixing in mint, basil, feta and olives. Mix gently, drizzle with more olive oil and serve.
