Cherry tomatoes, feta cheese and olives come together to create the perfect dinner solution for busy weeknights. Lightly tossed in an olive oil and fresh herb sauce, this colourful pasta is ready in under 10 minutes.
1 pound penne rigate pasta
1 garlic clove, finely chopped
12 basil leaves, chopped
¾ cup extra virgin olive oil
2 ½ cups cherry tomatoes, halved
1 ½ cups black olives, sliced
10 ounces feta, crumbled
In a small bowl, mix the olive oil, garlic and basil together. Set aside.
In a large bowl, add cherry tomatoes and olives and stir to combine. Add pasta and olive oil mixture and toss to combine. Mix in feta. Serve hot or cold.
Yield: 4 to 6 servings.