See more

Penne With Greek-Style Tomato Sauce

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.

Southern Living AUGUST 2005

  • Yield: Makes 6 to 8 servings
  • Cook time: 15 Minutes
  • Prep time: 35 Minutes
  • Chill: 2 Hours


  • 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


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.


Go to Full Version of

Penne With Greek-Style Tomato Sauce Recipe