Serves 2 – 3 as a main course or 6 as a starter
- 2 cups chiocciole pasta (snails)
- 8-10 baby heirloom tomatoes – sliced in half
- 1/4 cup – kalamata olives, chopped
- 1/4 cup – pine nuts, toasted
- 15 basil leaves, chiffonade (sliced lengthwise ribbons)
- 1/2 red onion, diced
- 1/4 cup – oil-packed sun-dried tomatoes, chopped
- 1/4 cup – feta, crumbled
- Juice from 1/2 lemon
- 1 Tbsp – butter
- 4 – 5 Tbsp – olive oil
- 1/2 Tbsp – sugar
- salt and pepper (to taste)
Sprinkle the sugar, salt, and pepper over the sliced baby heirloom tomatoes and set aside.
Cook the pasta as instructed on the package.
Meanwhile, add butter to a non-stick pan and heat until the butter is sizzling. Add the diced red onion and sautee for 30 seconds (you still want the onion to have crunch). Remove the onion from the pan and set it aside in a large bowl.