Pasta With Uncooked Tomatoes, Basil, Capers, Olives and Feta

Eat Your Vegetables!'s Note:

This pasta dish is perfect to highlight the fresh flavor of heirloom tomatoes. From the vegetarian cookbook Mediterranean Harvest.

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 2 tablespoons extra virgin olive oil
• 3 cups fresh ripe tomatoes , chopped
• 1 ½ tablespoons capers , rinsed
• ½ cup Greek olive , chopped
• 3 tablespoons fresh flat leaf parsley , chopped
• ¼ cup fresh basil , chopped
• kosher salt
• fresh ground black pepper
• ¾ lb penne or ¾ lb fusilli
• 2 ounces feta , crumbled (about 1/2 c)

Directions:

1. Combine the olive oil, tomatoes, capers, olives, parsley, basil, salt, and pepper in a large bowl and let sit for 30 minutes or longer.
2. Bring a large pot of water to a boil. Add a heaped tablespoon of salt and the pasta. Cook until al dente, drain, and toss at once with the tomato sauce and feta. Serve hot or at room temperature.