Farfalle with Tomatoes, Olives and Feta - ATK

By norsegal8

Ingredients

• Table salt
• 1 pound farfalle
• 1 1/2 pounds ripe tomatoes, cored, seeded, and cut into 1/2-inch dice
• 1/4 cup extra-virgin olive oil
• 1 tablespoon finely chopped fresh mint leaves
• 1/2 cup kalamata olives, pitted and chopped coarse
• Ground black pepper
• 6 ounces feta cheese, crumbled (about 1 1/4 cups)

Details

Servings 4

Preparation

Step 1

1. Bring 4 quarts water to rolling boil in stockpot; add 1 tablespoon salt and pasta, stir to separate, and cook until al dente. Drain and return pasta to stockpot.

2. Meanwhile, combine tomatoes, oil, mint, olives, 1/2 teaspoon salt, and 1/4 teaspoon pepper in bowl. Add tomato mixture to pasta in stockpot and toss. Add feta and toss again. Adjust seasonings with salt and pepper and serve immediately.