Here is a delicious pasta to make when you don’t want to do any heavy lifting in the kitchen. All you need to do is boil some water and work with a few ingredients on a cutting board. It all comes together very easily. Keep this dish in mind for later in the summer when you have access to the best tomatoes, because they would really shine here.
This is one of my favorite recipes from a Moosewood Restaurant cookbook I’ve had for years. Maybe one day I’ll make it to the famous restaurant itself!
Pasta with easy summer sauce
From Moosewood Restaurant New Classics cookbook
1 pound pasta of your choice
2 cups green beans, cut into 2-inch pieces
2 cups chopped or sliced tomatoes of your choice
¼ cup minced fresh parsley
2 tablespoons minced fresh basil
1 garlic clove, minced
¼ cup chopped black olives
¼ cup extra-virgin olive oil (use the good stuff)
1 teaspoon salt
½ teaspoon pepper
1-2 teaspoons balsamic vinegar
½ cup crumbled feta cheese, or more to taste
1. Bring a pot of salted water to boil and add your pasta. Cook for a few minutes and then add the green beans. The beans will need about 8-10 minutes of cooking time, so add them at just the right moment so they are ready at the same time the pasta is al dente. Drain the pasta and beans well.
2. Meanwhile, in a large bowl, combine the rest of the ingredients, except the feta. Add the cooked pasta and green beans to the seasoned tomato mixture, and stir everything around. Stir in the feta cheese. You can serve this hot or at room temperature. I usually eat leftovers cold from the fridge as a pasta salad for lunch the next day!