Thanks to Benedictine University Dietetic Intern Emily Rasche for sharing this recipe. Emily says: “This dish epitomizes the laziness of summer. It’s as simple as folding a handful of fresh ingredients into cooked pasta!”
2 pounds ripe heirloom tomatoes diced (non-heirloom tomatoes may be used)
1/4 cup extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/3 cup olives, pitted & coarsely chopped
1/4 cup fresh basil, thinly sliced
2 garlic cloves, minced
1 pound orecchiette pasta
1 cup crumbled feta cheese
Combine tomatoes and any accumulated juices with olive oil, salt, and pepper in a large plastic bowl, stir gently to coat well, and let sit at room temperature at least 10 minutes or up to 3 hours before serving. Add olives, basil, and garlic, and mix until well-combined. Bring a large pot of water to a boil and cook pasta according to the package directions. Toss warm pasta with tomato mixture, adding pasta cooking water as needed. Fold in feta cheese and serve.
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