Uncooked Greek-Style Pasta Sauce

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Uncooked Greek-Style Pasta Sauce

 

Serves 4 to 6

 

Ingredients--

1 tsp fresh thyme leaves

1 tsp salt and black pepper to taste

2 whole cloves of garlic, peeled

2 tablespoons chopped fresh oregano

2 tablespoons chopped fresh basil

1/2 cup sliced pitted green olives

1/2 cup sliced pitted Kalamata olives

1/2-cup extra-virgin olive oil

3/4-cup feta cheese, cut into 1/4 " cubes

12 ounces pasta (vermicelli, spaghettini, spaghetti)

1 1/2 pounds medium to large ripe tomatoes

 

Remove the stem end of the tomatoes and discard.

 

With a sharp knife, chop the tomatoes coarsely and place them in a

glass or stainless steel bowl.

 

Crush the garlic cloves by placing them, one at a time, on your work

surface and placing the side of your knife blade on it. Use your fist

to firmly press the blade down, crushing the garlic in the process.

After smashing the garlic, chop it finely and add it to the tomatoes.

Remove the basil, thyme and oregano leaves from their stems, chop

them coarsely, and toss with the tomatoes and garlic.

 

Add the olive oil and toss again.

 

Add the feta cubes and toss slightly with a fork.

 

Let the mixture rest in a cool spot, but not the refrigerator, for

about 2 hours to blend the flavours

 

Cook the pasta and drain it. Season the tomato sauce with salt and

black pepper and add the pasta to the sauce.

 

Toss the mixture and serve immediately.