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Pasta with Olive Tapenade, Feta & Tomatoes

Posted on May 24, 2016 by Eleanor MacDonald
Pasta with Olive Tapenade, Feta, and Tomato Recipe



1 pound pasta ( spaghetti, linguine or tagliatelle )

Olive Tapenade

1 pound feta cheese, crumbled

5 large Roma tomatoes, halved, cored, seeded and cut into ¼”-½” pieces


Bring a large pot of water to a boil. Add the pasta to the water, and cook until al dente, following the suggested cooking time on the box.

As soon as the pasta is done, drain it and immediately toss with the tapenade and ½ of the feta and half of the tomatoes.

Top with the remaining feta and tomatoes, and serve immediately.

Makes 4 servings


Pasta with Olive Tapenade, Feta and Tomato



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