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Campanelle Pasta with Tomatoes and Greek Cheese
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- #87277
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 pound whole-grain campanelle pasta (or shells)
1/4 cup olive oil
6 cloves garlic, minced
4 medium tomatoes, diced
1 teaspoon dried basil
1/2 pound ricotta salata or feta cheese, diced
1 teaspoon balsamic vinegar
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
2 tablespoons Parmesan cheese, optional
directions
Bring 2 quarts water to a boil. Add pasta and cook for 8-9 minutes, until al dente or until desired tenderness is reached.
Meanwhile, pour olive oil into a heavy skillet over medium heat. Add minced garlic and tomatoes, then sprinkle with basil and heat for 2 minutes. Turn off heat. Add cheese to pan.
Drain pasta when it's done cooking. Pour olive oil/tomatoes over top, sprinkle with balsamic vinegar, salt and pepper and mix gently. Top with Parmesan cheese, if desired.
NOTE: This pasta variation incorporates tomatoes and Greek cheese for a summer version that can be served hot or cold.
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