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Penne with Tomatoes and Feta Cheese

By: NAKANO®

"Seasoned red wine vinegar adds the perfect flavor to chunky tomato pasta sauce. Tossed with feta cheese and penne, it's an ideal weeknight meal!"

Rate/Review | Read Reviews (4)

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Servings (Help)

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Original Recipe Yield 4 servings

Ingredients

8 ounces uncooked penne pasta
1 (14.5 ounce) can diced tomatoes in juice, drained
1/3 cup pitted kalamata or ripe olives, halved
1/4 cup NAKANO® Seasoned Red Wine Vinegar - Italian Herb, or Seasoned Rice Vinegar - Red Pepper
1/4 cup chopped basil or Italian parsley
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon fresh-ground pepper
1 clove garlic, minced
1 cup crumbled feta cheese

Directions

Cook pasta as package directs; drain and keep warm. In a large bowl, stir together tomatoes, olives, rice vinegar, basil, oil, salt, pepper and garlic. Add pasta and cheese; toss well. Serve warm or at room temperature. Garnish with additional basil, if desired.