Farfalle with Tomatoes, Olives and Feta
Just the right pairing of ingredients makes all the difference in these simple recipes.
Keywords
- Main Courses
- Cheese
- Vegetables
- Vegetarian
- Weeknight
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Cooking tools:
- Stockpot
- Colander
- Mixing bowl
- Measuring spoon
- Measuring cup
- Spoon
- Chef's knife
- Cutting board
- Kitchen stove
- Tongs
- Stove
Ingredients
- table salt
- 1 pound farfalle
- 1 1/2 pounds ripe tomatoes, cored, seeded, and cut into 1/2-inch dice
- 1/4 cup extra-virgin olive oil
- 1 tablespoon finely chopped fresh mint leaves
- 1/2 cup kalamata olives, pitted and chopped coarse
- Ground black pepper
- 6 ounces feta cheese, crumbled (about 1 1/4 cups)
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