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.
Indian-summer tomato pasta toss
1
PREP TIME
5 min
Makes
3 to 4 servings
* PLUS Cooking time: 8 minutes
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.
FILED UNDER: Dinner Healthy Recipes lunch Pasta stovetop
