Pasta with Olive Tapenade, Feta & Tomatoes
1 pound pasta ( spaghetti, linguine or tagliatelle )
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