Heirloom Tomato–Basil Pasta with Olives and Feta


2 pounds ripe heirloom tomatoes
1/4 cup extra-virgin olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup olives, pitted and coarsely chopped
1/4 cup fresh basil, thinly sliced
2 garlic cloves, minced
1 pound orecchiette pasta
1 cup crumbled feta


Cut tomatoes into small dice. Combine tomatoes and any accumulated juices with olive oil, salt, and pepper in a large nonreactive bowl, stir gently to coat well, and let sit at room temperature at least 10 minutes or up to 3 hours before serving.

When tomatoes are ready, add olives, basil, and garlic and mix until well combined. Bring a large pot of salted water to a boil and cook pasta according to the package directions. (If the tomatoes have not let off a lot of juice, reserve 1/4 cup of the pasta cooking water before draining.)
Toss warm pasta with tomato mixture, adding pasta cooking water as needed. Fold in feta and serve.

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