Recipe for Greek-Style Penne With Fresh Tomatoes, Feta & Dill : Greek Recipes

Slice a few cloves of garlic thinly.

Heat extra virgin Greek olive oil in a pan.

Add cherry tomatoes to the pan and coat them in the olive oil.

Cook the tomatoes until they start to crinkle and lose moisture.

Add the sliced garlic to the pan once the tomatoes start to pop open.

Sprinkle a little salt and a touch of sugar into the pan to draw out moisture from the tomatoes.

Add balsamic vinegar to the pan after the garlic is added.

Cook the tomatoes and garlic until the tomatoes are crinkly and wrinkled.

Boil rigatoni pasta in salted water until cooked.

Drain the pasta and add it to the pan with the tomato mixture.

Turn off the heat and add fresh chopped dill to the pasta and sauce.

Add freshly grated black pepper and crumbled Greek feta cheese to the dish.

Serve with a sprinkle of lemon zest and a drizzle of raw olive oil on top.

Finish with a sprig of dill for garnish.

Equipment Needed

Spice Level:

Dietary

Allergens