So after a full day of fun, I'm exhausted; the fun kind of tired that I used to feel every evening as a kid that marked the end to a successful day of playing outdoors. So really, I should just eat a bowl of cereal and then fall asleep on the couch.
But then there's this; a recipe who's name does it no justice because it leaves out the other two key ingredients, which doesn't seem fair, but typing "Pasta with Tomatoes, Feta, Kalamata Olives, and Basil" seems a bit cumbersome. I'm too tired to think too much about what to call it, but I'm not too tired to spend the few moments it takes to boil some water and chop a few tomatoes and olives, because this dish meets and exceeds my high standards for speedy, great tasting meals. Jason ranks this as one of his three favorite dinners, after this and this.
It's a winner, people, trust me.
Adapted from Gourmet Magazine
1 lb penne pasta (or gemelli or fusilli, or whatever works for you)
2-3/4 lb cherry tomatoes (I halve the tomatoes, but this is only out of preference)
5 to 6 oz feta cheese, crumbled (goat cheese can also be used)
2/3 cup kalamata olives, chopped
3/4 cup basil leaves, torn
Cook pasta according to instructions and drain. Toss hot pasta with cheese in large bowl. Add everything else and salt and pepper to taste.