Penne with Tomato, Black Olive and Feta

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Title: Penne with Tomato, Black Olive and Feta
Categories: Pasta, Vegetarian
Yield: 4 servings

1 lb Penne or Fusilli 1/2 c Feta Cheese, crumbled
1 tb Olive Oil 1/2 c Parsley, fresh, chopped
1 ts Garlic, minced 2 tb Basil, fresh, chopped
4 ea Tomatoes, large, wedges 1/4 c Parmesan cheese, grated
1/3 c Black Olives, halved

* 2 teaspoons of dried basil can be used instead of the fresh stuff.
In a large pot of boiling water, cook pasta until al dente (tender but
firm). Drain and return to pot to keep warm.
Meanwhile, in a large nonstick frying pan, heat oil over medium heat, stir
in garlic. Add tomatoes and cook, stirring, for 3 minutes or until heated
through.
Transfer to pot with drained pasta, add olives, feta cheese, parsley and
basil. Toss gently to mix. Sprinkle each serving with freshly grated
Parmesan cheese. Serves 4.
From The Gazette, 91/03/06.

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