Don't let your end-of-the-season green tomatoes languish on the vine! Cook them up with onion and olive oil, season to taste, then toss them with hot pasta and spunky bits of feta cheese.
INGREDIENTS (for 6 servings):
- 2 tablespoons olive oil
- 1 onion, chopped
- 6 green tomatoes, chopped
- salt and pepper to taste
- 1 (16 ounce) package tri-colored pasta assortment
- 1 cup crumbled feta cheese
In a large skillet, heat the olive oil over medium heat. Add the onion, and saute until soft. Stir in the green tomatoes, and season to taste with salt and pepper. Reduce heat to medium low, and cook for about 10 minutes.
Meanwhile in a large pot of boiling salted, water cook pasta until al dente. Drain.
Toss pasta with tomatoes. Top with the crumbled feta cheese.