This fresh pasta dish, which Eugenie Russell learned to make from a friend’s mother in France, can be prepared in the amount of time it takes to cook the pasta.
12 ounces dried penne pasta
1 1/2 pounds ripe tomatoes
1 cup chopped or slivered fresh basil leaves
3/4 cup crumbled feta cheese (4 oz.)
2 cloves garlic, peeled and minced
3 Tbsp olive oil
Salt and pepper
In a 4- to 5- quart pan over high heat, bring 2 quarts to a boil. Add pasta and cook, stirring occasionally, until tender to bite, about 10 minutes. Drain.
Meanwhile, rinse, core , seed, and chop tomatoes. In a large bowl, mix tomatoes, basil, 1/2 cup feta, garlic, and olive oil. Add hot cooked pasta and mix well. Add salt and pepper to taste. Sprinkle with remaining 1/4 cup feta.
Serves 4 – 6.
