Title: Penne with Tomato, Black Olives & Feta
Categories: Main
Yield: 4 Servings
| 1 | lb | Penne or Fusilli |
| 1 | tb | Olive Oil |
| 1 | ts | Garlic, minced |
| 4 | | Tomatoes, large, wedges |
| 1/3 | c | Black Olives, halved |
| 1/2 | c | Feta Cheese, crumbled |
| 1/2 | c | Parsley, fresh, chopped |
| 2 | tb | Basil, fresh, chopped |
| 1/4 | c | Parmesan cheese, grated |
* 2 teaspoons of dried basil can be used instead of the fresh stuff. In a
large pot of boiling water, cook pasta until al dente (tender but firm).
Drain and return 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. Serves 4.
From The Gazette, 91/03/06.