Penne with tomato black olive and feta
Yield: 4 servings
Ingredients:
- 1 lb Penne or Fusilli 1/2 c Feta Cheese crumbled
- 1 tb Olive Oil 1/2 c Parsley fresh chopped
- 1 ts Garlic minced 2 tb Basil fresh chopped
- 4 ea Tomatoes large wedges 1/4 c Parmesan cheese grated
- 1/3 c Black Olives
Instructions:
halved * 2 teaspoons of dried basil can be used instead of the fresh stuff. In a large pot of boiling water cook pasta until al dente (tender but firm). Drain and return to pot to keep warm. Meanwhile in a large nonstick frying pan heat oil over medium heat stir in garlic. Add tomatoes and cook stirring for 3 minutes or until heated through. Transfer to pot with drained pasta add olives feta cheese parsley and basil. Toss gently to mix. Sprinkle each serving with freshly grated Parmesan cheese. Serves 4. From The Gazette 91/03/06.
