Penne With Tomato~ Black Olive & Feta Recipe
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Penne With Tomato~ Black Olive & Feta
1 lb Penne or Fusilli
1 tbsp Olive Oil
1 tsp Garlic, minced
4 Tomatoes, large, wedges
1/3 cup Black Olives, halved
1/2 cup Feta Cheese, crumbled
1/2 cup Parsley, fresh, chopped
2 tbsp Basil, fresh, chopped
1/4 cup Parmesan cheese, grated
* 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. |
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