Tomato Basil Pasta
This recipe is a simple, flavorful dish served at room temperature. Fantastic! This dish will refrigerate well, and is just as yummy the next day for lunch as a cold pasta salad!
- 13 ounces dry penne rigate pasta
- 1/3 cup olive oil, or more
- 3 cloves crushed garlic
- 1/2 cups onion, finely chopped
- 3 cups diced ripe tomatoes
- 10 leaves fresh basil, torn
- 1/3 cup grated Parmesan cheese
- 2 cups crumbled feta cheese
- Salt and pepper to taste
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Combine olive oil, garlic, onion, tomatoes and basil; let sit at room temperature.
Toss warm pasta with Parmesan and feta. Stir in tomato mixture and sprinkle on salt and pepper. You can add more Parmesan if desired. Serve immediately. Makes 8 servings. Enjoy!
Note: A splash of red wine or balsamic vinegar can be added if desired. A couple teaspoons of sugar will cut the acidity of the tomatoes.