Recipe: Pasta with Uncooked Tomatoes, Basil, Capers, Olives and Feta

PASTA WITH UNCOOKED TOMATOES, BASIL, CAPERS, OLIVES AND FETA

"Serve hot or at room temperature."

2 tablespoons extra virgin olive oil
3 cups chopped fresh ripe tomatoes or halved cherry tomatoes
1 1/2 tablespoons capers, rinsed
1/2 cup halved or chopped black Italian or Greek olives, such as Gaeta or Kalamata
3 tablespoons minced fresh flat-leaf parsley
1/4 cup minced fresh basil
Salt and freshly ground black pepper
3/4 pound uncooked penne or fusilli pasta
2 ounces feta, crumbled (about 1/2 cup)

Combine the olive oil, tomatoes, capers, olives, parsley, basil, salt and pepper in a large bowl. Let sit for 30 minutes or longer.

Bring a large pot of water to a boil. Add a tablespoon of salt and the pasta. Cook until al dente, drain and toss at once with the tomato sauce and feta.

Makes 4 servings
Source: Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine by Martha Rose Shulman