Ziti with Fresh Tomato-Olive Sauce

Ziti with Fresh Tomato-Olive Sauce Ingredients

10 oz Ziti or mostaccioli pasta	Olives, drained
2 tb Olive oil	1 ts Drained capers, optional
2 tb Balsamic vinegar	1/2 ts Crushed red pepper flakes
1 tb Garlic, minced	4 lg Tomatoes, halved crosswise
1/3 c Thinly sliced fresh basil	4 oz Crumbled feta cheese
Or 2 Tbs dried	Or
1/2 c Pitted kalamata olives	1/4 c Parmesan cheese Optional
Or	Salt & pepper to taste
4 oz Cn sliced & pitted black

Instructions for Ziti with Fresh Tomato-Olive Sauce

Prepare sauce at least 2 hour before serving to allow it to marinate. In a large serving bowl, combine the oil, vinegar, garlic, basil, olives, capers and red pepper flakes. Place a strainer over the serving bowl; squeeze the juice from the tomato halves into strainer. (Push on seeds with back of a wooden spoon to extract tomato liquid.) Discard the seeds. Coarsely chop tomatoes and add to olive mixture. Salt & pepper to taste ; toss well. Cook pasta per package directions. Drain pasta and add to the bowl while still hot; toss well. Sprinkle with feta cheese toss well to mix. If desired additional parmesan or feta can be served at the table as a topping. Goes well with slice of crusty style bread. Source: Aug 95 Vegetarian Times Magazine Notes: Make sure tomatoes are ripe and soft. If they are firm you can marinate them longer to soften them. We used Feta cheese for the topping. We now marinate this overnight or even two days in refridgerator. Posted to MM-Recipes Digest V5 #018 by Hank & Anne Reintges on Jan 18, 1998

Main Ingredient: PastaCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Balsamic Vinegar	Basil	Caper	Feta
Garlic	Olive	Olive Oil	Parmesan
Pasta	Red Pepper Flakes	Tomato

Vegetables Pasta Revision Parmes Basil Garlic Olive oil Cheese Parmesan Balsamic Vinegar Tomato

for flavor and categorization

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