Mediterranean Pasta
We love the crunch of the uncooked tomatoes in this dish. Great for a hot, summer day, when fresh tomatoes are readily available.
Mediterranean Pasta
- 4 cups chopped tomatoes
- 2 tablespoons chopped fresh basil
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- ¼ teaspoon salt
- 1/8 teaspoon crushed red pepper
- 1 garlic clove minced
- 4 cups cooked angel hair about 8 ounces uncooked pasta, cooked without salt or fat
- ¼ cup 1 ounce crumbled feta cheese
- ½ cup roasted pine nuts put the white pine nuts in a very hot frying pan, without fat on it, and stir until they get a nice "toasty" color
- Combine first 7 ingredients in a large bowl, and stir well.
- Serve at room temperature over cooked pasta, and sprinkle with crumbled feta and pine nuts.
- Serving size: 1 cup tomato mixture, 1 cup pasta, 1 tablespoon cheese, and 2 tablespoons pine nuts.
Photo by Bernal Saborio G. (berkuspic) 
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