May 29, 2013

Simple Mediterranean Pasta

Tomatoes, basil, and zucchini from the garden make this a meal!
With the summer bearing down on us, it's time to turn to lighter evening meals punctuated with an array of fresh flavors. Since we seem to have a steady supply of Sun Gold cherry tomatoes in the garden already, I threw together a simple pasta dish that brought together some of our favorite Mediterranean tastes: briny capers and olives, aromatic basil, tangy feta, and sweet tomatoes.

This is a quick, easy dinner to whip up in just about 20 minutes; serve the pasta with a side salad or fresh steamed zucchini, straight from the garden. This is a perfectly light and easy summertime dinner. I'd even recommend enjoying it with a glass of wine!

This is also a great dish to take to a potluck; if you make it with penne pasta, it can be easily served chilled.

Simple Mediterranean Pasta

3 cups (about 3/4 pound) cherry tomatoes, cut in halves or quarters
1/2 cup pitted kalamata olives, drained and cut in half
1 tablespoon capers, drained
handful of fresh basil leaves, chopped
2 tablespoons balsamic vinegar
3 tablespoons extra virgin olive oil

1/4 cup crumbled feta
1/4 cup shaved parmesan

salt and pepper to taste
8 ounces whole-wheat pasta (I used angel hair/cappellini)

Set a large pot of salted water to boil on the stove.

Meanwhile, get to slicing the tomatoes, olives and basil. Toss them in a bowl together with the capers, vinegar, olive oil, feta, and parmesan. Season to taste with salt and pepper.

Cook the pasta according to the package directions. Drain the noodles, then toss with just a little bit (1 tablespoon) of olive oil. Mix the tomato-olive salad in to the pasta. Stir well so that the noodles soak up the dressing. Serve with a green salad or side of steamed summer squash.