Every summer I cook this pasta dish weekly. It's so light and incredible its become the only pasta dish I can handle in the summer. My typical summers include a strict diet of smoothies, fruit, and salads. This pasta is a nice reminder that even in the cold of Illinois, Summer will return.
Recipe:
2 tablespoons olive oil
2 boxes cherry tomatoes, halved
3 cloves of garlic, diced
1/2 tablespoon nutmeg
1 square feta cheese, crumbled
1/2 cup olives, sliced
salt and pepper to taste
Add olive oil, tomatoes and garlic to pan, put on lid and let tomatoes release juices. Once tomatoes are slightly wrinkled (for lack of better explanation) add pasta. Stir in pasta so that all gets covered in juices from tomatoes. Turn off burner and add nutmeg mix in feta, leave in some large pieces, and add seasoning and olives. Enjoy!
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