Name: Greek-Style Penne with Fresh Tomatoes, Feta, and Dill
Yield: Makes 4 to 6 servings
Ingredients: 2 pounds tomatoes, halved, seeded, chopped; 1 cup chopped green onions (white and pale green parts only); 7 ounces feta cheese, crumbled; 6 tablespoons chopped fresh parsley; 1/4 cup chopped fresh dill; 1/4 cup extra-virgin olive oil; 12 ounces penne pasta

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Greek-Style Penne with Fresh Tomatoes, Feta, and DillScott Peterson

For this warm-weather dish, a salsa cruda à la Grec — or uncooked Greek-style sauce — is combined with hot pasta and served at once. Be sure to use the ripest, juiciest tomatoes you can find, preferably from a farmers' market or your own backyard.

Recipe information

Yield
Makes 4 to 6 servings

Ingredients

2 pounds tomatoes, halved, seeded, chopped

1 cup chopped green onions (white and pale green parts only)

7 ounces feta cheese, crumbled

6 tablespoons chopped fresh parsley

1/4 cup chopped fresh dill

1/4 cup extra-virgin olive oil

12 ounces penne pasta

Preparation

Step 1
Mix first 6 ingredients in large bowl. Set tomato mixture aside.
Step 2
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Add hot pasta to tomato mixture and toss to coat. Season to taste with salt and pepper and serve.

TagsPasta Penne Tomato Vegetable Scallion Onion Root Vegetable Feta Cheese Dairy Dill Herbs & Spices Main Side Dinner Nut Free Vegetarian Quick Easy 30 Minutes or Less Weeknight Meals Bon Appétit

Recipe notes

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