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Indian-summer tomato pasta toss

1

  • Prep Time5 mins
  • Total Time5 mins
  • Makes3 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 11.1g, Carbohydrates 58.2g, Fat 13.9g, Fibre 4.7g, Sodium 576mg.

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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