PASTA: Pasta with Cherry Tomatoes, Feta, and Herbs

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* Exported from MasterCook Mac *

 

Pasta with Cherry Tomatoes, Feta, and Herbs

 

Recipe By : Martha Rose Shulman, The Best Vegetarian Recipes p. 214

Serving Size : 4 Preparation Time :0:00

Categories : Pasta, Pizza, and Bruschetta

 

Amount Measure Ingredient -- Preparation Method

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1 pound cherry tomatoes

cut into quarters if large

cut in half if small

1 teaspoon balsamic vinegar -- (1 to 2)

1 clove garlic -- minced

2 tablespoons extra virgin olive oil

salt -- to taste

freshly ground black pepper -- to taste

2 tablespoons fresh chives -- chopped

1 tablespoon fresh basil -- slivered or chopped

or mint

2 ounces feta cheese -- crumbled (1/2 cup)

3/4 pound fusilli

or rigatoni or penne

 

If you have a garden and a surfeit of cherry tomatoes, this is a great

way to use them. Although you can get cherry tomatoes most of the year,

when they aren't local and in season they can be quite indifferent, so

stick to the good seasonal ones for this recipe. The hot pasta will warm

the cherry tomatoes just enough when you toss the two together.

 

MAKES 4 SERVINGS

 

1. Combine the tomatoes, balsamic vinegar, garlic, olive oil, salt,

pepper, and chives in a large wide pasta bowl. Let sit for 30 minutes or

longer at room temperature. Taste and adjust the seasonings.

 

2. Meanwhile, bring a large pot or pasta pot full of water to a boil.

Add 1 tablespoon salt. Gradually add the pasta. Stir to make sure the

pasta doesn't stick to the bottom. Cook until al dente, firm to the

bite, and drain.

 

3. Toss the pasta with the tomato mixture, basil, and feta and serve.

 

Advance preparation: The tomato mixture will hold for several hours at

room temperature or in the refrigerator.

 

Source: Martha Rose Shulman, The Best Vegetarian Recipes, 2001

MC Formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 123 Calories; 10g Fat (71%

calories from fat); 3g Protein; 6g Carbohydrate; 13mg Cholesterol; 169mg

Sodium

Food Exchanges: 1/2 Lean Meat; 1 Vegetable; 2 Fat

 

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