Indian-summer tomato pasta toss

1

PREP TIME

5 min

Makes

3 to 4 servings

* PLUS Cooking time: 8 minutes
Indian-summer tomato pasta toss

Andreas Trauttmansdorff

Ingredients

  • 4 large plum tomato
  • 1/4 cup pitted black olives , optional
  • 1/3 cup crumbled feta
  • 5 garlic cloves , minced
  • 3 tbsp olive oil
  • 1 tsp dried Italian seasoning
  • 1/2 tsp salt
  • 1/2 500-g pkg penne or fusilli pasta
  • 2 yellow or green bell pepper
  • 2-Jan small red onion
  • 1/2 cup chopped fresh cilantro or basil , optional

Instructions

  • Fill a large saucepan with water and bring to a boil over high heat. Meanwhile, coarsely chop tomatoes and olives. Place in a very large bowl. Stir in cheese, garlic, oil, Italian seasoning and salt.
  • Boil pasta until al dente, 8 to 10 minutes. Meanwhile, slice peppers into thin bite-size strips. Thinly slice onion. Chop basil. Add peppers and onion to boiling pasta water for last minute of cooking. Drain pasta and vegetables. Stir into tomato-feta mixture. Sprinkle with 1/2 cup (125 mL) basil and more feta, if you wish.

Nutrition (per serving)

  • Calories
  • 398,
  • Protein
  • 11.1 g,
  • Carbohydrates
  • 58.2 g,
  • Fat
  • 13.9 g,
  • Fibre
  • 4.7 g,
  • Sodium
  • 576 mg.

Fresh end-of-summer tomatoes are perfect for a no-cook pasta sauce. Marinate tomatoes in Italian seasoning and olive oil while the noodles cook.

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