1 lb. fettucini spinach noodles
1 lb. fettucini egg noodles
1 gal. water
1 tbsp. olive oil
1 tsp. sea salt, unrefined
1 lb. feta cheese

Cook, chop & soak overnight in garlic oil mixture.

2 c. sun dried tomatoes
1 1/2 c. olive oil, extra virgin
2 tbsp. garlic, peeled & minced
2 tbsp. basil
1 tbsp. black pepper, ground
2 tsp. sea salt, unrefined

1. One day before: Hand cut sundried tomatoes after soaking them in hot water for at least 10 minutes. Save water.

2. Saute garlic in some olive oil. Add remaining olive oil, basil, and pepper to tomatoes and let marinate overnight.

3. On cooking day: Crumble feta into chick pea size pieces.

4. Cook noodles separately with salt and regular olive oil, rinse noodles thoroughly.

5. Add salt to tomato marinade only if tomatoes are unsalted ones.

6. Mix everything together in bowl and serve at room temperature.

Each type of noodle requires a different cooking time and should be cooked separately. From the Kripalu Kitchen.