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Oregano's Pizza Bistro Pasta Basta

10 oz. penne pasta
3 T. hot chili oil
1/2 C. spiced feta cheese, crumbled, plus more for garnish
1/4 C. Kalamata olives, chopped
2 to 3 T. pine nuts
1 C. sun-dried tomatoes, julienne cut

Cook pasta until it's al dente, or slightly firm to the bite. Drain, then toss in a large bowl with the hot chili oil, spiced feta cheese, olives, pine nuts and sun-dried tomatoes.

Garnish with extra feta cheese upon serving.

Makes 4 servings.

    
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