Monday, June 30, 2008

Penne With Tomato, Black Olive And Feta Recipe

1 lb Penne or Fusilli
1/2 c Feta Cheese, crumbled
1 tb Olive Oil
1/2 c Parsley, fresh, chopped
1 ts Garlic, minced
2 tb Basil, fresh, chopped
4 ea Tomatoes, large, wedges
1/4 c Parmesan cheese, grated
1/3 c Black Olives, halved
* 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
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 mins or until heated
Transfer to pot with drained pasta, add olives, feta cheese, parsley and
Toss gently to mix.
Sprinkle each serving with freshly grated Parmesan cheese.
Serves 4.
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