Braden Family Cookbook

Chuck Braden

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GREEK-STYLE PENNE WITH FRESH TOMATOES, FETA, AND DILL

Bon Appétit 

For this warm-weather dish, a salsa cruda la Grec—or uncooked Greek-style sauce—is combined with hot pasta and served at once. Be sure to use the ripest, juiciest tomatoes you can find, preferably from a farmers’ market or your own backyard. 

4 TO 6 SERVINGS

2          pounds tomatoes, halved, seeded, chopped

1          cup chopped green onions (white and pale green parts only)

7          ounces feta cheese, crumbled

6            tablespoons chopped fresh parsley

¼         cup chopped fresh dill

¼         cup extra-virgin olive oil 

12        ounces penne pasta 

Mix first 6 ingredients in large bowl. Set tomato mixture aside. 

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