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
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
1/4 cup chopped fresh dill
1/4 cup extra-virgin olive oil
12 ounces penne pasta
Mix first 6 ingredients in large bowl. Set tomato mixture aside.
Cook pasta in large pot of boiling salted water until just tender but still firm
to bite, stirring occasionally. Drain.