Print It


  • 1 tabl. olive oil
  • 3 garlic cloves minced
  • 5 to 6 green onions sliced thin
  • 2 lbs. ripe tomatoes
  • 1 lb. Bow tie pasta
  • 3 large basil sprigs chopped
  • 3 Italian parsley sprigs chopped salt & pepper
  • 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.