Penne with tomato, black olive and feta
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Penne with tomato, black olive and feta
  Penne    Feta  
Last updated 6/12/2012 12:57:46 AM. Recipe ID 20422. Report a problem with this recipe.
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      Title: Penne with tomato, black olive and feta
 Categories: Main dish
      Yield: 4 servings
 
      1 lb Penne or Fusilli
      1 tb Olive Oil
      1 t  Garlic, minced
      4 ea Tomatoes, large, wedges
    1/3 c  Black Olives, halved
    1/2 c  Feta Cheese, crumbled
    1/2 c  Parsley, fresh, chopped
      2 tb Basil, fresh, chopped
    1/4 c  Parmesan cheese, grated
 
  * 2 teaspoons of dried basil can be used instead of the fresh stuff.
  In a large pot of boiling water, cook pasta until al dente (tender
  but firm). Drain and return to pot to keep warm. Meanwhile, in a
  large nonstick frying pan, heat oil over medium heat, stir in garlic.
  Add tomatoes and cook, stirring, for 3 minutes or until heated
  through. Transfer to pot with drained pasta, add olives, feta cheese,
  parsley and basil. Toss gently to mix. Sprinkle each serving with
  freshly grated Parmesan cheese. Serves 4. From The Gazette, 91/03/06.
 




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Recipe ID 20422 (Apr 03, 2005)

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