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Prep Time: 15 Minutes Cook Time: 17 Minutes |
Ready In: 32 Minutes Servings: 5 |
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Ingredients:
1 (9-ounce) package refrigerated angel hair pasta |
3 cups grape or cherry tomatoes, quartered |
3 tablespoons chopped fresh basil |
1 1/2 tablespoons chopped fresh oregano |
3 tablespoons cider vinegar |
16 chopped pitted kalamata olives |
cooking spray |
1 tablespoon olive oil, divided |
1 1/2 cups finely chopped onion |
4 garlic cloves, minced |
1/2 cup chopped fresh parsley |
1/2 teaspoon salt |
1/3 cup (1.3 ounces) crumbled feta cheese |
chopped fresh basil (optional) |
Directions:
1. Cook pasta according to package directions, omitting salt and fat; drain well.
2. Combine tomatoes and next 4 ingredients in a medium bowl; set aside.
3. Heat a large nonstick skillet coated with cooking spray over medium heat. Add 1 teaspoon oil and onion. Sauté 4 minutes; add garlic, and cook 15 seconds, stirring constantly. Add tomato mixture, and cook 3 minutes, stirring frequently. Remove from heat; stir in parsley, remaining 2 teaspoons oil, and salt. Add mixture to pasta, and toss gently. Top with cheese and, if desired, sprinkle with basil.
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