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Pasta with uncooked Cherry Tomatoes and Herbs
    Makes 4 servings
1 pound cherry tomatoes, cut into quarters if large, in half if small
1 to 2 teaspoons balsamic vinegar, to taste
1 garlic clove, minced or pressed
2 tablespoons olive oil
  salt and freshly ground pepper to taste
2 tablespoons chopped fresh chives
1 tablespoon slivered or chopped fresh basil or mint
2 ounces feta cheese, crumbled
3/4 pound fusilli, rigatoni, farfalle or penne

1. Combine the tomatoes, balsamic vinegar, garlic, salt, pepper and chives in a large wide pasta bowl. Let sit 30 minutes or longer at room temperature. Taste and adjust seasonings.

2. Meanwhile, bring a large pot or pasta pot full of water to a boil and add a tablespoon of salt. Gradually add the pasta. Stir to make sure the pasta doesn't stick to the bottom, and cook until al dente, firm to the bite. Drain, toss with the tomato mixture, the basil or mint and the feta, and serve.

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