Pasta With Uncooked Tomatoes, Basil, Capers, Olives and Feta |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This pasta dish is perfect to highlight the fresh flavor of heirloom tomatoes. From the vegetarian cookbook Mediterranean Harvest. Ingredients:
2 tablespoons extra virgin olive oil |
3 cups fresh ripe tomatoes, chopped |
1 1/2 tablespoons capers, rinsed |
1/2 cup greek olive, chopped |
3 tablespoons fresh flat leaf parsley, chopped |
1/4 cup fresh basil, chopped |
kosher salt |
fresh ground black pepper |
3/4 lb penne or 3/4 lb fusilli |
2 ounces feta, crumbled (about 1/2 c) |
Directions:
1. Combine the olive oil, tomatoes, capers, olives, parsley, basil, salt, and pepper in a large bowl and let sit for 30 minutes or longer.
2. Bring a large pot of water to a boil. Add a heaped tablespoon of salt and the pasta. Cook until al dente, drain, and toss at once with the tomato sauce and feta. Serve hot or at room temperature.
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