Penne with Tomato, Black Olive and Feta
77
Ingredients
| 1 | pound |
pasta, penne
cooked until al dente |
|
| 1 | tablespoon |
olive oil
|
|
| 1 | teaspoon |
garlic
minced |
|
| 4 | each |
tomatoes
large, wedges |
|
| ⅓ | cup |
black olives
halved |
* |
| ½ | cup |
feta cheese
crumbled |
|
| ½ | cup |
parsley leaves
fresh, chopped |
|
| 2 | tablespoons |
basil
fresh, chopped |
|
| ¼ | cup |
Parmesan cheese
grated |
Directions
Drain pasta andreturn to pot to keep warm.
Meanwhile, in a large nonstick frying pan, heat oil over medium heat, stir in garlic.
Add tomatoes and cook, stirring, for 3 minutes or until heated through.
Transfer to pot with drained pasta, add olives, feta cheese, parsley and basil.
Toss gently to mix.
Sprinkle each serving with freshly grated Parmesan cheese.
