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Farfalle with Tomatoes, Olives and Feta

Name: Farfalle with Tomatoes, Olives and Feta
Total time: 45 min
Ingredients: , table salt; 1 pound, farfalle; 1 1/2 pounds, ripe tomatoes, cored, seeded, and cut into 1/2-inch dice; 1/4 cup, extra-virgin olive oil; 1 tablespoon, finely chopped fresh mint leaves; 1/2 cup, kalamata olives, pitted and chopped coarse; , Ground black pepper; 6 ounces, feta cheese, crumbled (about 1 1/4 cups)

Appears in Cook's Illustrated September/October 2003, America's Test Kitchen TV

Just the right pairing of ingredients makes all the difference in these simple recipes.

YIELD Serves 4

TIME 45 minutes

Why This Recipe Works

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Gather Your Ingredients

table salt

1 ½ pounds ripe tomatoes, cored, seeded, and cut into 1/2-inch dice

¼ cup extra-virgin olive oil

1 tablespoon finely chopped fresh mint leaves

½ cup kalamata olives, pitted and chopped coarse

Ground black pepper

Key Equipment

Before You Begin

Add the feta after the tomatoes have been tossed with the pasta to prevent the cheese from melting.

Instructions

Bring 4 quarts water to rolling boil in stockpot; add 1 tablespoon salt and pasta, stir to separate, and cook until al dente. Drain and return pasta to stockpot.

Meanwhile, combine tomatoes, oil, mint, olives, 1/2 teaspoon salt, and 1/4 teaspoon pepper in bowl. Add tomato mixture to pasta in stockpot and toss. Add feta and toss again. Adjust seasonings with salt and pepper and serve immediately.

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