Summer Penne with Tomatoes

(Adapted from NY Times)

2 c tomatoes, chopped
2 cloves garlic, minced
2 tbsp. olive oil
1 tbsp. balsamic vinegar
Salt and pepper, to taste
2 tbsp basil, chopped
¾ pound penne pasta
½ cup feta cheese

Combine olive oil, tomatoes, garlic, basil, salt and pepper in a large bowl, let sit for 30 min.
Boil water and cook pasta until tender. Drain pasta and toss with tomato mixture. Crumble feta on top.

Serves 4.


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