Fresh Tomato Penne - cooking recipe

Ingredients

4 None tomatoes, finely chopped
1 None red onion, finely chopped
1/2 tbsp fresh flat-leaf parsley leaves, finely chopped
2 tbsp fresh basil leaves, chiffonade, plus extra leaves to garnish
2 tbsp olive oil
1 tbsp baby capers, rinsed, drained
1 None lemon, zested
13.5 oz penne pasta
3.5 oz feta cheese, crumbled

Preparation

In a salad bowl, combine tomatoes, onion, herbs, oil, capers and lemon zest.
Cook pasta in boiling salted water until al dente. Drain.
Toss feta and pasta through salad mixture. Season to taste. Serve topped with extra basil leaves.