Pasta With Tomatoes and Basil |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This dish is delicious in the summer when fresh tomatoes are plentiful. Tip: Toss tomato mixture with basil-flavored olive oil. Ingredients:
1 lb campanelle pasta or 1 lb farfalle pasta |
1 1/2 lbs plum tomatoes, cut into 1/2-inch chunks |
6 ounces ricotta salata or 6 ounces feta cheese, crumbled |
1/2 cup pitted nicoise olives or 1/2 cup kalamata olive |
1/2 cup fresh basil leaf, torn |
1/4 cup extra virgin olive oil or 1/4 cup basil olive oil |
parmesan cheese, for garnish |
Directions:
1. Bring a large pot of salted water to a boil.
2. Cook pasta according to package directions.
3. In large serving bowl, toss tomatoes, ricotta salata or feta cheese, olives, basil leaves and olive oil.
4. Drain cooked pasta, shaking well.
5. Add to tomato mixture, tossing to combine.
6. Garnish with Parmesan cheese.
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