Penne With Greek-Style Tomato Sauce

It's okay to skip seeding the tomatoes-- just be aware that the watery substance surrounding the seeds may dilute the flavors in the sauce. For a speedy seeding method, see the how-to photo on page 203.

Prep Time: 35 minutes
Cook Time: 15 minutes
Chill: 2 hour(s)
Yield: Makes 6 to 8 servings

Ingredients

• 6  tomatoes (about 2 pounds), seeded and chopped
• 1  (12-ounce) jar marinated artichoke hearts, drained and chopped
• 1  (3.8-ounce) can sliced ripe black olives, drained
• 1/3  cup  sliced green onions
• 1  (4-ounce) package feta cheese, crumbled into large pieces and divided
• 1/3  cup  olive oil
• 2  tablespoons  red wine vinegar
• 2  tablespoons  chopped fresh parsley
• 1  tablespoon  chopped fresh basil
• 1  teaspoon  sugar
• 2  teaspoons  Greek seasoning
• 1/4  teaspoon  salt
• 1/4  teaspoon  freshly ground pepper
• 12  ounces  uncooked penne pasta

Preparation

Place first 4 ingredients and half of crumbled feta cheese in a large bowl. Whisk together olive oil and next 7 ingredients. Pour over tomato mixture; stir to coat. Cover and chill 2 hours.

Cook pasta according to package directions in a large Dutch oven; drain. Return pasta to Dutch oven. Pour tomato mixture over hot cooked pasta, and toss to combine. Sprinkle with remaining half of crumbled feta cheese.

Note: For testing purposes only, we used Cavender's All Purpose Greek Seasoning.