Best of the season.
You already know I am a feta fan from my watermelon post https://pleasureinsimplethings.com/3-best-ways-to-serve-watermelon/. This time I am adding it to pasta and boy, it is fabulous. This is my all-time favorite pasta recipe for the summer. Not only is it wonderfully fresh and delicious just made, but leftovers can be eaten as a cold salad.
This pasta is served with an uncooked sauce made with fresh garden ingredients. This is the best when tomatoes are at their ripest..use some from your garden or purchase some at a farmers market. I only make this at the end of the summer when I can get the best tomatoes…usually from a friend’s garden.
I make the sauce in the afternoon and keep in the fridge until ready to use so that all my chopping is done and everything is cleaned up…I just need to cook the pasta to have dinner ready. (Bring the sauce to room temperature before mixing with the pasta.)
Summertime Pasta with Tomatoes, Feta & Dill
- 2 pounds tomatoes, halved, seeded, chopped
- 1 cup chopped green onions (white and green parts only) approx. 2 bunches
- 7 ounces feta cheese, crumbled (if they have the tomato and basil flavored feta, I buy that – adds that much more flavor)
- 6 tablespoons chopped fresh parsley
- ¼ cup chopped fresh dill
- ¼ cup extra-virgin olive oil
- 16 ounces penne pasta
Mix first 6 ingredients in a bowl. Set tomato mixture aside.
Cook pasta in large pot of boiling, salted water until just tender but still firm to bite (al dente). Add hot pasta to tomato mixture and toss to coat. Season to taste with salt and pepper and serve at once.
A photo of fresh tomatoes served with penne, feta, and dill…the perfect way to showcase end-of-the-summer garden ripe tomatoes.
Hope you will give this recipe a try…remember to use the ripest, freshest garden tomatoes you can find!
Thanks for visiting, Jackie
