Rustic Mediterranean pasta with tomatoes

1

PREP TIME

20 min

Makes

8 cups (2 L)

* PLUS Cooking time: 8 minutes
Rustic Mediterranean pasta with tomatoes


Ingredients

  • 1 pint red cherry or grape tomatoes
  • 1 pint yellow cherry or grape tomatoes
  • 1/4 red onion
  • 1/2 cup kalamata or green olives , pitted
  • 1/4 cup red wine vinegar
  • 1/2 cup crumbled feta
  • 1/3 cup chopped fresh dill
  • 1 tsp salt
  • 1 tsp dried oregano leaves
  • 1/2 tsp garlic powder
  • 1/2 tsp pepper
  • 1/2 500-g pkg fusilli pasta
  • 1/4 cup raisins
  • 1/4 cup toasted pine nuts , optional

Instructions

  • Cut tomatoes in half, then place in a very large bowl. Thinly slice onion. Coarsely chop olives. Add both to tomatoes. Drizzle with vinegar and oil. Sprinkle with feta, dill and dried seasonings. Stir to evenly mix. Let stand at room temperature.
  • Meanwhile, fill a large saucepan with water and bring to a boil over high heat. Add pasta and cook according to package directions, 8 to 10 minutes. Add raisins to boiling pasta water for last minute of cooking.
  • Before draining, ladle out 1/4 cup (50 mL) pasta water. Drain pasta and raisins, then add to tomatoes and stir. If pasta is too dry, stir in some of water. Taste and add more dill or cheese, if needed. Spoon into bowls and sprinkle with pine nuts.

Nutrition (per serving)

  • Calories
  • 258,
  • Protein
  • 6.2 g,
  • Carbohydrates
  • 32.6 g,
  • Fat
  • 12.2 g,
  • Fibre
  • 2.9 g,
  • Sodium
  • 756 mg.

Try this when you crave a fast-fix, light pasta. The no-cook tomato sauce marries beautifully with fresh dill and unexpected raisins and pine nuts.