Recipe Archives->Pasta->Feta Tomato Shells

Feta and Tomato Pasta
Yield:  4 servings

225 g pasta shells   
500 g fresh tomatoes, skinned and chopped
3 tablespoons olive oil      
200 g feta cheese, cubed
5 spring onions, trimmed and sliced
75 g black olives, pitted
2 teaspoons dried Herbes de Provence 

Cook the pasta according to the instructions on the pack and drain.
Meanwhile, mix the tomatoes, oil, Feta cheese, onions, olives and
herbs in a bowl. Add to the warm pasta, place back into the saucepan
and simmer for 2-3 minutes and then serve at once.

Instead of Feta cheese, you could use Cheshire, Lancashire, or
Caerphilly cheeses which are mild and crumbly.

Printable version: feta-tomato-shells.txt.