Today’s entry in the Macaroni Marathon is a tasty pasta dish just perfect for the winter. With fresh local vegetables out of reach and certainly we’re not buying any of those pink tennis balls that are being passed off as tomatoes, right? Well of course not; First of all you can make the best tomato sauce from canned tomatoes. There are lots of sauces that can be made using the seasonal vegetables of winter and we’ll get to them too, but today I’m using those sweet cherry or grape tomatoes – I never eat any other kind in the winter because well really, they’re not really tomatoes.
Coarse salt and ground pepper
1 lb linguine
1 TBS olive oil plus more for serving
3/4 lb cherry tomatoes halved
1/4 cup plus 2TBS tapenade
2 cups baby arugula
2 TBS chopped fresh parsley
1 1/2 oz feta cheese, crumbled (1/4 cup)
Cook linguine according to package instructions. Drain pasta. In pot, heat oil over medium. Add tomatoes and cook, stirring occasionally, until slightly softened, about 3 minutes.
Return pasta to pot, stir in tapenade and cook until heated through. Add arugula and toss to combine. Season with salt and pepper.
Divide among four bowls, drizzle with oil and sprinkle with parsley and feta.
Recipe from Everyday Food