This slightly modified David Tanis recipe is a fun, fast summery meal. with a similar easy preparation to the the Arugula/Pasta recipe. The only cooking is the quickly boiled pasta. The angel hair pasta is thin enough to soak up the tomato, garlic, pepper marinade. A great recipe for ripe cherry tomatoes.
Serve it hot or at room temperature.
3/4 lb. Angel Hair pasta
3/4 lb. of your best cherry tomatoes cut in half
One red or yellow bell pepper, or half of each, finely diced
2 cloves garlic, finely minced
1 Teaspoon of salt, 1/4 teaspoon ground black pepper
1/4 teaspoon pepper flakes
2 oz. feta cheese
In a large pasta bowl put two tablespoons red wine vinegar, 3 tablespoons olive oil, salt and pepper, the minced garlic, the pepper flakes, the diced bell pepper and the cherry tomatoes. Stir several times while marinating for at least a half hour.
When ready, cook and drain the pasta, add it to the bowl, and do your best to mix the pasta and tomatoes. Serve with crumbled feta, and decorate with some basil leaves.
Tom David Food Blog: Great vegetarian meals for two hungry people. Every one a winner.
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