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Full Online Book HomeLearning KitchenVegetables - Tomato - Greek-style Penne With Fresh Tomatoes, Feta And Dill
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Vegetables - Tomato -  Greek-style Penne With Fresh Tomatoes, Feta And Dill Post by :danvail Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3384

Click below to download : Vegetables - Tomato - Greek-style Penne With Fresh Tomatoes, Feta And Dill (Format : PDF)

Vegetables - Tomato - Greek-style Penne With Fresh Tomatoes, Feta And Dill

For this warm-weather dish, a salsa cruda a la Grec--or uncooked Greek-style sauce--is combined with hot pasta and served at once. Be sure to use the ripest, juicest tomatoes you can find, preferably from a farmers' market or your own backyard.

2 pounds tomatoes, halved, seeded, chopped
1 cup chopped green onions (white and pale green parts only)
7 ounces feta cheese, crumbled
6 tablespoons chopped fresh parsley
1/4 cup chopped fresh dill
1/4 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 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.

4 to 6 SERVINGS

Bon Appetite August 2002 (recipe by Clifford A.Wright). Clifford A. Wright's latest cookbook is Mediterranean Vegetables.
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