Name: Greek-Style Penne with Fresh Tomatoes, Feta, and Dill
Yield: Makes 4 to 6 servings
Ingredients: 2 pounds tomatoes, halved, seeded, chopped; 1 cup chopped green onions (white and pale green parts only); 7 ounces feta cheese, crumbled; 6 tablespoons chopped fresh parsley; 1/4 cup chopped fresh dill; 1/4 cup extra-virgin olive oil; 12 ounces penne pasta

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Greek-Style Penne with Fresh Tomatoes, Feta, and DillScott Peterson

For this warm-weather dish, a salsa cruda à la Grec — or uncooked Greek-style sauce — is combined with hot pasta and served at once. Be sure to use the ripest, juiciest tomatoes you can find, preferably from a farmers' market or your own backyard.

Recipe notes

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