Indian-summer tomato pasta toss
1
- Prep Time5 min
- Total Time5 min
- Makes3 to 4 servings
Andreas Trauttmansdorff
Ingredients
4 large plum tomato
1/4 cup pitted black olives, optional
1/3 cup crumbled feta
5 garlic cloves, minced
3 tbsp olive oil
1 tsp dried Italian seasoning
1/2 tsp salt
1/2 500-g pkg penne or fusilli pasta
2 yellow or green bell pepper
2-Jan small red onion
1/2 cup chopped fresh cilantro or basil, optional
Instructions
Fill a large saucepan with water and bring to a boil over high heat. Meanwhile, coarsely chop tomatoes and olives. Place in a very large bowl. Stir in cheese, garlic, oil, Italian seasoning and salt.
Boil pasta until al dente, 8 to 10 minutes. Meanwhile, slice peppers into thin bite-size strips. Thinly slice onion. Chop basil. Add peppers and onion to boiling pasta water for last minute of cooking. Drain pasta and vegetables. Stir into tomato-feta mixture. Sprinkle with 1/2 cup (125 mL) basil and more feta, if you wish.
Nutrition (per serving)
Calories 398, Protein 11.1g, Carbohydrates 58.2g, Fat 13.9g, Fibre 4.7g, Sodium 576mg.
Fresh end-of-summer tomatoes are perfect for a no-cook pasta sauce. Marinate tomatoes in Italian seasoning and olive oil while the noodles cook.
