Title: PENNE WITH TOMATO, BLACK OLIVE AND FETA
Categories: Main dish
Yield: 4 servings
1 lb Penne or Fusilli
1 tb Olive Oil
1 ts Garlic, minced
4 Tomatoes, large, wedges
1/3 c Black Olives, halved
1/2 c Feta Cheese, crumbled
1/2 c Parsley, fresh, chopped
2 tb Basil, fresh, chopped
1/4 c 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.
