Penne With Greek-Style Tomato Sauce

Prep Time: 35 Minutes

Cook Time: 15 Minutes

Ready In: 50 Minutes

Servings: 1

It's okay to skip seeding the tomatoes- just be aware that the watery substance surrounding the seeds may dilute the flavors in the sauce. For a speedy seeding method, see the how-to photo on page 203.

Ingredients:

6 tomatoes (about 2 pounds), seeded and chopped

1 (12-ounce) jar marinated artichoke hearts, drained and chopped

1 (3.8-ounce) can sliced ripe black olives, drained

1/3 cup sliced green onions

1 (4-ounce) package feta cheese, crumbled into large pieces and divided

1/3 cup olive oil

2 tablespoons red wine vinegar

2 tablespoons chopped fresh parsley

1 tablespoon chopped fresh basil

1 teaspoon sugar

2 teaspoons greek seasoning

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

12 ounces uncooked penne pasta

Directions:

1. Place first 4 ingredients and half of crumbled feta cheese in a large bowl. Whisk together olive oil and next 7 ingredients. Pour over tomato mixture; stir to coat. Cover and chill 2 hours.
2. Cook pasta according to package directions in a large Dutch oven; drain. Return pasta to Dutch oven. Pour tomato mixture over hot cooked pasta, and toss to combine. Sprinkle with remaining half of crumbled feta cheese.
3. Note: For testing purposes only, we used Cavender's All Purpose Greek Seasoning.

By RecipeOfHealth.com