Makes 4 servings. Difficulty
1 pound ripe tomatoes, seeded and chopped 1/2 cup Kalamata olives, pitted and chopped 1 Tablespoon capers, drained 1 handful of fresh basil, chopped 1 handful of fresh Italian parsley, chopped 2 garlic cloves, minced Dash of hot red pepper flakes 1 Tablespoon red wine vinegar 2 Tablespoons extra virgin olive oil 1 pound gf fettucine 2 ounce feta cheese, crumbled
In a large bowl, combine tomatoes, kalamata olives, capers, basil, parsley, garlic, hot red pepper flakes, red wine vinegar and olive oil. Set aside.
Cook gf pasta according to package directions. Drain. Add pasta to tomato mixture and toss. Adjust seasonings to taste with salt and freshly ground black pepper. Crumble feta cheese over top and serve.
We used Tinkyada’s fettucine for the gf pasta in this recipe (www.tinkyada.com).