Thursday, August 27, 2009

Summer Pasta

On a warm summer night you want something refreshing with fresh summer ingredients. On a warm summer night you don't want to fuss too much in the kitchen. Much like my Vine Ripened Tomato Sauce, this recipe requires minimal cooking, just what's necessary to cook the pasta!
You'll need:
6 medium to large tomatoes, cut into bite size pieces
1 jar of canned black olives, pitted and cut in half or the equivalent of fresh pitted kalamata (found in salad bars)
1 good sized handful of fresh basil, julienned
2-3 medium cloves of garlic, chopped
1 container of crumbled feta cheese
a generous shake of Lawry's seasoned salt
freshly ground pepper
1 lb tricolore radiatore (or whichever shape you desire)
1 lb small cheese filled tortellini
1/4 - 1/3 cup of extra virgin olive oil
In a medium sized bowl place tomatoes, oil, basil, garlic and seasonings and let marinate in room temperature for about 2 hours, about 30 minutes prior to serving add the feta and olives, let sit.
In a large sauce pan bring water to a boil and cook pasta. (If they have different cooking times, you might want to start one before the other.)
When pasta is ready, drain and then rinse under cold water to bring to room temperature. Drain well.
In a large bowl add pasta then tomato sauce and mix well. Season with additional sea salt and freshly ground pepper if necessary.

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