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Summer Pasta with Tomatoes and Olives

Original recipe from The Bonne Femme Cookbook
kept bybeberequin
recipe by

8 ounces rotini or fusilli pasta
¾ pound assorted ripe summer tomatoes, such as heirloom tomatoes and red and yellow cherry and pear-shaped tomatoes, chopped
¼ cup pitted, chopped black olives
2 tablespoons snipped fresh parsley
2 tablespoons snipped fresh chives
1 teaspoon snipped fresh rosemary
1 teaspoon snipped fresh thyme
2 tablespoons extra-virgin olive oil
⅔ cup crumbled feta cheese (preferably French) or soft-ripened goat cheese
Salt and freshly ground black pepper to taste

  1. Bring a large pot of water to a boil and cook the pasta according to the package directions.
  2.  Meanwhile, in a large bowl combine the tomatoes, olives, parsley, chives, rosemary, thyme, and olive oil. Stir to combine. Gently stir in the cheese.
  3. Drain the pasta and add to the bowl with the sauce; toss gently to combine. Season with salt and pepper. Serve in wide, shallow bowls.



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