Farfalle With Tomatoes, Olives, And Feta
Serves 4
Ingredients
1 pound farfalle
Salt and pepper
1-1⁄2 pounds tomatoes, cored, seeded, and cut into 1⁄2-inch pieces
1⁄2 cup pitted kalamata olives, chopped coarse
1⁄4 cup extra-virgin olive oil
1 tablespoon minced fresh mint
6 ounces feta cheese, crumbled (1-1⁄2 cups)
Instructions
- Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Drain pasta and return it to pot.
- Meanwhile, combine tomatoes, olives, oil, mint, 1⁄2 teaspoon salt, and 1⁄4 teaspoon pepper. Add tomato mixture to pasta and toss to combine. Add feta and toss again. Season with salt and pepper to taste and serve immediately.
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