Menu & Search

Pasta with Easy Summer Sauce

June 23, 2005

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.

Related article
The Best Chocolate Cake Ever

The Best Chocolate Cake Ever

That’s what it was called on the website where I…

teeny tiny cheesecakes

A week or two ago, I decided to bake cheesecake.…

Shredded Pork Tacos

Oh, my… I think I’ve found our new favorite recipe.…

5 Discussion to this post
  1. Michelle says:

    Looks good! I am going to have to try this. Looks very Weight Watchers friendly!

  2. Anne says:

    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?

  3. Lora says:

    ‘Tis the season for pasta salad. This looks very tasty, but I would included the olives. I’m a huge Moosewood Fan.

  4. Crystal says:

    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…

  5. lisa says:

    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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Type and press enter to search