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.