Pasta with Easy Summer Sauce

Last night I made this quick dish before we headed out to Blues on the Green, a free outdoor concert that is provided once a week. The concert was great (Marcia Ball was performing), but the pasta was even better.

It’s such an easy dinner, and with the summer heat, I was glad that the sauce didn’t need to be cooked. The original recipe called for olives (I’m still iffy about them) and blanched green beans, which I opted to leave out. Today we ate the leftovers cold, as a salad, and it was still fabulous.

Pasta with Easy Summer Sauce

  • 1 pint cherry or grape tomatoes, quartered
  • 1/4 cup minced fresh parsley
  • 2 tablespoons minced fresh basil
  • 1/2 cup minced red onions
  • 1 garlic clove, minced
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons balsamic vinegar
  • 8 ounces bowtie pasta
  • 1/2 cup crumbled feta cheese

Bring a large covered pot of salted water to a boil.

Meanwhile, combine the tomatoes, parsley, basil, red onions, garlic, olive oil, salt, pepper, and vinegar in a large bowl.

When the water boils, stir in the pasta, and cook for 8 to 10 minutes, or until al dente. Drain well.

Add the pasta to the bowl with the seasoned tomatoes. Stir in the feta cheese and gently toss everything together. Serve hot or at room temperature.

Makes 4 servings.

Source: Adapted from Moosewood Restaurant New Classics.

5 thoughts on “Pasta with Easy Summer Sauce

  1. Anne

    Lovely! I made something similar for my husband and myself the other night. Always look forward to summer tomatoes.

    By the way, how is your new job going?

    Reply
  2. Crystal

    Michelle, I used reduced-fat feta, which helps a little, and you can use less olive oil. It was really yummy.

    My job is still wonderful, Anne. Thanks for asking! And Lora, my husband was sad that I left out the olives. I’m not a big fan of them…

    Reply
  3. lisa

    I like to substitue capers for olives in pasta dishes. I don’t like olives either, but I do like good capers – good ones, not crappy ones, those I hate.

    Reply

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