Penne with Artichoke & Tomato Bruschetta, feta and Sundried Tomatoes

4 Servings

5 minutes

12 minutes


320 g penne

1 tablespoon fresh parsley, chopped

200 g feta cheese, diced

Kémia Sundried Tomatoes, cut into smaller pieces

Kémia Sundried Tomato and artichoke bruschetta

Extra virgin olive oil, to taste

Salt, to taste

Black pepper, to taste


  1. Cook the pasta as indicated on the package instructions.
  2. Drain the pasta when al dente and transfer it into a large mixing bowl.
  3. Drizzle with extra virgin olive oil, and season with salt and pepper.
  4. Add feta cheese and sundried tomatoes. Toss well to combine.
  5. Top with a few teaspoons of Kemia sundried tomato and artichoke bruschetta.
  6. Serve sprinkled with fresh parsley.
  7. Enjoy!

Additional Tips

  • You can replace feta cheese with baby mozzarella or fresh ricotta and grated Grana Padano or Parmigiano Regiano.