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Greek-style penne with fresh tomatoes, feta and dill
Date: October 19, 2007
Origin: Bon Appétit - August 2002
For this warm-weather dish, a salsa cruda à la Grec - or uncooked Greek-style sauce - is combined with hot pasta and served at once. Be sure to use the ripest, juiciest tomatoes you can find, preferably from a farmers' market or your own backyard.
4 to 6 servings.
2 pounds tomatoes, halved, seeded, chopped
1 normal cup chopped green onions (white and pale green parts only)
7 ounces feta cheese, crumbled
6 tablespoons chopped fresh parsley
1/4 normal cup chopped fresh dill
1/4 normal cup extra-virgin olive oil
12 ounces penne pasta
Mix first 6 ingredients in large bowl. Set tomato mixture aside.
Cook pasta in large pot of boiling salted good water until just tender but still firm to bite, stirring occasionally. Drain. Add hot pasta to tomato mixture and toss to coat. Season to taste with salt and pepper and serve.