Pasta With Uncooked Tomatoes, Basil, Capers, Olives And Feta

• 2 tablespoons extra virgin olive oil
• 3 cups fresh ripe tomatoes, chopped
• 1 1/2 tablespoons capers, rinsed
• 1/2 cup Greek olive, chopped
• 3 tablespoons fresh flat leaf parsley, chopped
• 1/4 cup fresh basil, chopped
• kosher salt
• fresh ground black pepper
• 3/4 lb penne or 3/4 lb fusilli
• 2 ounces feta, crumbled (about 1/2 c)

1. Combine the olive oil, tomatoes, capers, olives, parsley, basil, salt, and pepper in a large bowl and let sit for 30 minutes or longer.
2. Bring a large pot of water to a boil. Add a heaped tablespoon of salt and the pasta. Cook until al dente, drain, and toss at once with the tomato sauce and feta. Serve hot or at room temperature.

extra virgin olive oil, fresh ripe tomatoes, capers, olive, flat leaf parsley, fresh basil, kosher salt, fresh ground black pepper, penne, feta

Taken from www.food.com/recipe/pasta-with-uncooked-tomatoes-basil-capers-olives-and-feta-396215 (may not work)