15 kalamata or calabrese olives, pitted and chopped coarse
1 cup crumbled feta cheese or ½ cup fresh grated parmesan cheese
Saute garlic & green onion in olive oil in large saucepan slowly to soften.
Core, seed & dice tomatoes and add to pan along with salt & pepper. If
tomatoes are watery, increase heat to reduce a bit. Cook pasta in large pot
of salted boiling water. When pasta is al dente, drain and add to sauce.
Toss together with the basil, parsley & olives. Garnish with cheese.
Asa Ransom House
Clarence, New York
An Intimate Village Inn where Time stands still and Memories live on!
Voted #1 B&B in 'Best of Buffalo' News survey.
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