Saturday, November 13, 2010

Tomato basil pasta with olives and Bulgarian sheep feta cheese

Serves 4-6

2 lbs ripe tomatoes
2-3 garlic cloves
¾ cup torn basil leaves
¾ cup extra virgin olive oil
¾ lb dried whole grain pasta
1 ½ cup Bulgarian sheep’s Feta cheese, crumbled
1 cup Kalamata olives

Core tomatoes, and then cut into ½ inch dice.  Add tomatoes to a large bowl with sealable lid and add garlic, basil leaves, S&P, ½ cup olive oil. Cover and shake to mix well.

Cook pasta in boiling salted water until it is done. Drain pasta and place into a large serving bowl.  Shake tomato sauce and pour over pasta, add feta, olives and drizzle with remaining olive oil.

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