Anthony’s Farfalle Salad

with Cherry Tomato Sauce

7 min ·  Lunch

Ingredients

• 3 tbsp extra virgin olive oil

• 2 large cloves garlic sliced thin

• 1.5 lbs. cherry tomatoes, halved

• 1 cup fresh basil

• 1 lb. farfalle pasta

• .5-1 cup feta cheese

• 1 tsp kosher salt

• 1 tsp ground black pepper
  

Cooking Instructions

1. Bring a large pot of water to a rolling boil and salt generously.

2. While water is heating, put oil and garlic into a large frying pan and place over med-low heat.

3. Cook, stirring occasionally for 5 to 7 minutes or until garlic is softened but not brown.

4. Add tomatoes, toss gently to coat them with the oil and garlic and raise heat to med-high.

5. Simmer, uncovered for 15 minutes or until the tomatoes have collapsed and sauce has thickened.

6. Reduce the heat to medium to keep sauce at gentle simmer.

7. Add the salt, season with pepper and remove from heat.

8. Stir in basil
   Add the pasta to the boiling water and cook to Al Dente.

9. Drain pasta in colander and reserve 1 cup of the cooking water.
   Pour pasta noodles into the frying pan and gently toss the pasta and sauce to combine adding a splash or two of the cooking water if necessary to loosen the sauce.

10. Transfer the pasta to bowls and top with feta cheese.

11. Serve warm or chill pasta and serve later

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