Greek-Style Penne with Fresh Tomatoes, Feta and Dill

For this warm-weather dish, a salsa cruda a 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.

Yield: 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

Instructions

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

Attribution

Bon Appetit magazine - August 2002