Penne with Tomato, Black Olive and Feta

[Guest guest]

I am gluten intolerant but I love pasta. Until I discovered Tinkyada

brand brown rice pastas I sadly thought my life with pasta was over.

In my opinion, Tinkyada is by far the best gluten free pasta

available. Actually no one can tell the difference. The package

directions must be followed carefully, however. This is one of our

favorite quick and simple suppers served with a big spinach salad and

fresh fruit. Leftovers are yummy cold for breakfast the next day.

 

Penne with Tomato, Black Olive and Feta

 

1 lb penne or fusilli (I use Tinkyada brand brown rice pasta)

2 tb olive oil

1/2 small onion, finely minced

2 cloves garlic, minced

1 can diced tomatoes drained ( I prefer Muir Glen)

1/4 c parsley, fresh, chopped

2 tb basil, fresh, chopped or 2 teas dried

1/2 c Kalamata olives, pitted and halved

1/2 c feta cheese, crumbled

1/2 c Parmesan cheese, grated

a few grinds of black pepper

 

In a large pot of boiling water, cook pasta until al dente (tender

but firm). If you are using a gluten free pasta, follow package

directions carefully as it can become mushy and disintegrate. Drain

and return to pot to keep warm. Meanwhile, in a large nonstick frying

pan, heat oil over medium heat, stir in onion and garlic. Saute

lightly until onion is transluscent. Add tomatoes and cook, stirring,

for 3 minutes or until heated through. Transfer to pot with drained

pasta, add olives, feta, parsley and basil. Toss gently to mix.

Sprinkle with freshly grated Parmesan cheese.