John Myers
Ingredients for 8 servings:
- 100 g tomatoes, dried, marinated in oil, finely chopped
- 100 g olives, black, pitted, finely chopped
- 200 g feta cheese (sheep’s cheese or goat’s cheese), crumbled
- 5 tbsp balsamic vinegar or sherry vinegar
- 125 ml olive oil
- 2 garlic cloves, finely chopped
- ½ handful of sage, fresh leaves
- salt and pepper
- 500 g penne rigate or farfalle
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
A real summer salad, tastes like vacation and sun
Combine the tomatoes, olives, feta, tomato paste, garlic cloves, vinegar, and 8 tablespoons of olive oil in a large bowl. Mix everything together, adding a little more warm water if the mixture is too thick. Season with salt and pepper to taste. Cook the pasta in salted water until al dente and stir it into the other ingredients while still warm. Let the salad marinate for a while. Fry a handful of fresh sage leaves in the remaining olive oil until crispy and scatter them over the pasta salad just before serving.
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