Pasta With Uncooked Tomatoes, Basil, Capers, Olives And Feta - cooking recipe

Ingredients

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)

Preparation

Combine the olive oil, tomatoes, capers, olives, parsley, basil, salt, and pepper in a large bowl and let sit for 30 minutes or longer.
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.