Penne With Greek-Style Tomato Sauce

Southern Living
Penne With Greek-Style Tomato SauceRecipe
It's okay to skip seeding the tomatoes-- just be aware that the watery substance surrounding the seeds may dilute the flavors in the sauce. For a speedy seeding method, see the how-to photo on page 203.
Makes 6 to 8 servings


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6 tomatoes (about 2 pounds), seeded and chopped
1 (12-ounce) jar marinated artichoke hearts, drained and chopped
1 (3.8-ounce) can sliced ripe black olives, drained
1/3 cup sliced green onions
1 (4-ounce) package feta cheese, crumbled into large pieces and divided
1/3 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
1 teaspoon sugar
2 teaspoons Greek seasoning
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
12 ounces uncooked penne pasta


Prep: 35 Minutes
Cook: 15 Minutes
Chill: 2 Hours

Place first 4 ingredients and half of crumbled feta cheese in a large bowl. Whisk together olive oil and next 7 ingredients. Pour over tomato mixture; stir to coat. Cover and chill 2 hours.

Cook pasta according to package directions in a large Dutch oven; drain. Return pasta to Dutch oven. Pour tomato mixture over hot cooked pasta, and toss to combine. Sprinkle with remaining half of crumbled feta cheese.

Note: For testing purposes only, we used Cavender's All Purpose Greek Seasoning.

Created date

July 2005