10 July 2007

Greek-Style Penne with Fresh Tomatoes, Feta & Dill

My mind is drifting again to lazy afternoons sipping raki overlooking azure blue seas, with the strains of bazooka music in the background.....give me a moment......

Well...now that I am back in reality it is time to wash the supper dishes. (You can see I am working really hard on that..) The farmers market was a great venue for fresh herbs like dill and greenhouse tomatoes for this dish. I live in a condo these days, so, gardening consists of a few flower and herb pots on the patio. Therefore I rely heavily on fresh produce from our local producers.

This is one of my favourite dishes. It is also quick and easy..so bonus! The donkeys are on the island of Kea...where I'm drifting off again......

**Greek-Style Penne with Fresh Tomatoes, Feta and Dill**
  • 2 lbs tomatoes, halved, seeded and chopped
  • 1 cup chopped green onions
  • 2 cloves garlic, minced
  • 7 oz feta cheese, crumbled
  • 6 tablespoons chopped fresh parsley
  • 1/4 cup chopped fresh dill
  • 1/4 cup extra-virgin olive oil
1. Mix the first 6 ingredients in a bowl (through to dill). Set aside.

2. Cook pasta in a large pot of boiling salted water until just tender, but still firm to the bite, stirring occasionally. Drain. Add hot pasta to tomato mixture and toss to coat. Season to taste with salt and pepper.

For a little extra zing you can also add a sprinkling of hot pepper flakes or use flavoured feta cheeses.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.
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