Late Summer Pasta With Cherry Tomatoes

• 2 pints sweet cherry tomatoes
• 3 ounces feta cheese
• 3 tablespoons pinoli nuts
• 3/4 lb pasta shells such as rotelli or penne
• 3 cloves of garlic
• 4 tbsp olive oil
• salt and pepper to taste

1. Start water to boil for pasta.
2. Heat olive oil over medium high heat in a medium sized sauce pan.
3. Slice garlic into thin slivers and let heat without turning brown, about two minutes.
4. Add cherry tomatoes sliced in half, salt and pepper and let simmer on low until pasta has two minutes left to cook. Tomatoes should soften.
5. When water boils, add pasta.
6. When pasta has two minutes left to cook, crumble feta into tomato mixture.
7. Remove pasta from heat and drain.
8. Add pasta to tomatoes while still simmering on low heat and stir in pinoli nuts.
9. Remove from heat, and divide pasta on to four plates.

tomatoes, feta cheese, pinoli nuts, pasta shells, garlic, olive oil, salt

Taken from www.epicurious.com/recipes/member/views/late-summer-pasta-with-cherry-tomatoes-1209153 (may not work)