| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Vegetarian | Veggie, Pasta, Revision, Good | 4 | Servings |
INGREDIENTS
| 10 | oz | Ziti or mostaccioli pasta |
| 2 | tb | Olive oil |
| 2 | tb | Balsamic vinegar |
| 1 | tb | Garlic, minced |
| 1/3 | c | Thinly sliced fresh basil |
| Or 2 Tbs dried | ||
| 1/2 | c | Pitted kalamata olives |
| Or | ||
| 4 | oz | Cn sliced & pitted black |
| Olives, drained | ||
| 1 | ts | Drained capers, optional |
| 1/2 | ts | Crushed red pepper flakes |
| 4 | lg | Tomatoes, halved crosswise |
| 4 | oz | Crumbled feta cheese |
| Or | ||
| 1/4 | c | Parmesan cheese Optional |
| Salt & pepper to taste |
INSTRUCTIONS
Prepare sauce at least 2 hour before serving to allow it to marinate. In a large serving bowl, combine the oil, vinegar, garlic, basil, olives, capers and red pepper flakes. Place a strainer over the serving bowl; squeeze the juice from the tomato halves into strainer. (Push on seeds with back of a wooden spoon to extract tomato liquid.) Discard the seeds. Coarsely chop tomatoes and add to olive mixture. Salt & pepper to taste ; toss well. Cook pasta per package directions. Drain pasta and add to the bowl while still hot; toss well. Sprinkle with feta cheese toss well to mix. If desired additional parmesan or feta can be served at the table as a topping. Goes well with slice of crusty style bread. Source: Aug 95 Vegetarian Times Magazine Notes: Make sure tomatoes are ripe and soft. If they are firm you can marinate them longer to soften them. We used Feta cheese for the topping. We now marinate this overnight or even two days in refridgerator. Posted to MM-Recipes Digest V5 #018 by Hank & Anne Reintges <[email protected]> on Jan 18, 1998
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