Spicy Sun-Dried Tomato and Feta Sauce

From: Lulu Lotus

On Oct 7, 2008

This was absolutely phenomenal! I was searching for a recipe to use up my feta cheese. The dish tasted restaurant quality. I even had my husband cook the dish and it turned out fantastic. We also used less sun-dried tomato — I think this ingredient is best used "to taste". This recipe is definitely a keeper in my books.

From: Missy Wombat

On Sep 1, 2004

This is a very easy recipe which tastes wonderful. Big hit with the family with DH telling me it definitely was worth 5 stars within the first few bites. This from a man who usually complains when I use a lot of basil but failed to notice that there was a cup of the stuff in here! Good generous amount - had enough for lunch the next day.

From: tigerduck

On Jun 13, 2006

I agree with Ev's intro, this pasta dish is definitely good enough for company. BF was so inspired by the sauce that he made something similar the next day at his place. He is Italian and a good chef and he certainly knows what a good pasta dish is! However, the reason why I rate this with only four stars is that we both felt that the amount of sundried tomatoes is too much. We both love sundried tomatoes, but we found the taste of the sauce too strong. I would considerably reduce the amount of it (probably to half to start with) and that was also what BF did the next day. Also, we would change something presentation-wise. We would include the parmesan in the sauce but not the feta. Instead, we would crumble it over the individual plates which would make a really nice presentation. This is a great recipes that I will certainly repeat but with the adjustments mentioned to suit our taste.

From: Irmgard

On Jan 9, 2009

I thought this sauce was delicious and it easily makes enough for 1-1/2 pounds of pasta, which is what I will do next time. Canned tomatoes don't always agree with my husband and by increasing the amount of pasta, it will spread the sauce further and maybe not bother his stomach so much. I used 2 heaping tablespoons of dried basil, since that is what I had on hand but will definitely try it with fresh basil when I can grow my own in the summer.