Penne with Tomatoes and Feta Cheese Recipe

Penne with Tomatoes and Feta Cheese Recipe

  • 8 ounces uncooked penne pasta
  • 1 (14.5 ounce) can diced tomatoes in juice, drained
  • 1/3 cup pitted kalamata or ripe olives, halved
  • 1/4 cup NAKANO® Seasoned Red Wine Vinegar – Italian Herb, or Seasoned Rice Vinegar – Red Pepper
  • 1/4 cup chopped basil or Italian parsley
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh-ground pepper
  • 1 clove garlic, minced
  • 1 cup crumbled feta cheese
  1. Cook pasta as package directs; drain and keep warm. In a large bowl, stir together tomatoes, olives, rice vinegar, basil, oil, salt, pepper and garlic. Add pasta and cheese; toss well. Serve warm or at room temperature. Garnish with additional basil, if desired.
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