simple, quick, very tasty. Makes a great side dish. My proportions were probably a little off - used more cherry tomatoes (garden is producing them like crazy). Since I was cutting to make about a double portion (had the cooked pasta in the freezer) I left out the garlic, but did use basil flavored EVOO and plain feta (had it).
Pasta with Cherry Tomatoes, Olives, and Feta
This recipe is even quicker if you use leftover cooked pasta. You'll need about 6 cups. Place the pasta in a colander; allow hot water to run over pasta to knock off the chill. Drain well. Proceed with the recipe as directed.
More From Oxmoor House
- Calories: 150
- Fat: 4.2g
- Saturated fat: 1.1g
- Protein: 4.7g
- Carbohydrate: 23.5g
- Cholesterol: 4mg
- Iron: 1.6mg
- Sodium: 130mg
- Calories from fat: 25%
- Fiber: 1.8g
- Calcium: 43mg
- 8 ounces uncooked rigatoni or penne pasta
- 1 tablespoon olive oil
- 3/4 pound cherry tomatoes, halved
- 1/2 cup sliced pitted kalamata olives
- 1/4 cup crumbled tomato-and-herb feta cheese
- 1/4 teaspoon cracked black pepper
- 1 garlic clove, minced
- 1/2 cup sliced fresh basil
- Cook pasta according to package directions, omitting salt and fat; drain well. Toss pasta with olive oil.
- Fold in tomato and next 4 ingredients. Sprinkle with basil.
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