Mediterranean Salad Pasta (Not To Be Confused With Pasta Salad)

• 1 pound your favorite pasta (spaghetti, rotini, mostaccioli, etc...)
• 1 large, ripe Roma tomato
• 4 ounces feta cheese
• 1 handful Italian flat leaf parsley
• 1 large clove of garlic
• 2 tablespoons extra virgin olive oil
• fresh ground black pepper to taste

1. Cook pasta to desired tenderness in plenty of salted boiling water. In the meantime, soak and then crumble the feta cheese (you can substitute packaged crumbled feta cheese instead), dice the tomato, chop the parsley, and crush the garlic.
2. As soon as the pasta reaches the desired tenderness, drain and divide into serving bowls. Next, heat the olive oil in a small saute pan, add the crushed garlic, and saute for just a minute until the garlic is toasted (being careful not to let it burn). Drizzle the oil and garlic evenly over the pasta and toss lightly.
3. Then top the pasta with the feta cheese, followed by the tomatoes and the parsley, and finish with a few grinds of fresh ground black pepper. Eat right away while the pasta is warm!

favorite pasta, tomato, feta cheese, handful italian, clove of garlic, extra virgin olive oil, fresh ground black pepper

Taken from food52.com/recipes/36126-mediterranean-salad-pasta-not-to-be-confused-with-pasta-salad (may not work)