Penne With Tomato, Black Olive And Feta

Title: PENNE WITH TOMATO, BLACK OLIVE AND FETA

Categories: Main dish

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

4. From The Gazette,

91/03/06. --