Fresh Tomato and Basil Pasta with Feta

Fresh Tomato and Basil Pasta with Feta (slightly adapted from Kraft Recipes, Total Time: 30 minutes, Servings: 6)

Ingredients

·         3 cups chopped, ripe tomatoes

·         ½ cup  thinly sliced fresh basil

·         2 Tbsp.  olive oil

·         1 clove  garlic, minced

·         ¼ tsp.  salt

·         ¼ tsp.  ground black pepper

·         8 oz.  radiatore pasta (radiator-shaped pasta), uncooked

·         1 pkg. (4 oz.) crumbled Feta Cheese

Directions

1.)    Mix tomatoes, basil, oil, garlic, salt and pepper.

2.)    Cook pasta as directed on package; drain.

3.)    Toss hot pasta with tomato mixture and feta cheese. Serve immediately.

Another easy summer recipe!  We had a ton of cherry tomatoes from our own garden, so I decided to make a pasta dish with fresh tomatoes as the sauce.  I used 3 cups of the tomatoes, but then added even more to leftovers because it didn’t seem like enough (and I still had a lot left over).  This dish is easy to make and the taste is light and fresh – good for a hot day.  I really enjoy the combination of tomatoes, basil and olive oil, so the flavor was very pleasing.  The garlic and feta just helped enhance that flavor – nothing was overpowering.

I actually used penne instead of radiator because that is what we had in the pantry.  The only change I recommend is adding more tomatoes!