Pasta With Kalamata Olive Tapenade, Feta, And Chopped Tomato

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 lb pasta (spaghetti, linguine, tagliatelle)
• 1 lb kalamata olive, pitted (about 2 c.)
• 1 1/4 cups extra virgin olive oil
• 3 large garlic cloves
• 3/4 cup fresh italian parsley
• 1/3 cup capers, drained
• 3 tablespoons lemon juice
• 1 tablespoon dried oregano
• 1 lb feta cheese, crumbled or 1 lb feta cheese, cut into 1/4-1/2-inch cubes
• 5 large roma tomatoes, halved, cored, seeded, and cut into 1/4-1/2-inch pieces

Recipe

• 1 bring a lg. 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.
• 2 while the pasta cooks, put the olives, olive oil, garlic, parsley, capers, lemon juice, and oregano in a food processor fitted with the metal blade.
• 3 turning the machine on and off rapidly, pulse the ingredients a few times, then scrape down the work bowl, and process continuously until the mixture forms a coarse but uniform paste.
• 4 as soon as the pasta is done, drain it, and immediately toss with the tapenade, and 1/2 of the feta and 1/2 of the tomatoes.
• 5 top with the remaining feta and tomatoes, and serve immediately.