---------- Recipe via Meal-Master (tm) v8.04
  
       Title: PENNE WITH TOMATO, BLACK OLIVE AND FETA
  Categories: Main dish
       Yield: 4 servings
  
       1 lb Penne or Fusilli
       1 tb Olive Oil
       1 ts Garlic, minced
       4    Tomatoes, large, wedges
     1/3 c  Black Olives, halved
     1/2 c  Feta Cheese, crumbled
     1/2 c  Parsley, fresh, chopped
       2 tb Basil, fresh, chopped
     1/4 c  Parmesan cheese, grated
  
   * 2 teaspoons of dried basil can be used instead of
   the fresh stuff. In a large pot of boiling water, cook
   pasta until al dente (tender but firm). Drain and
   return to pot to keep warm. Meanwhile, in a large
   nonstick frying pan, heat oil over medium heat, stir
   in garlic. Add tomatoes and cook, stirring, for 3
   minutes or until heated through.
   Transfer to pot with drained pasta, add olives, feta
   cheese, parsley and basil. Toss gently to mix.
   Sprinkle each serving with freshly grated Parmesan
   cheese. Serves 4. From The Gazette, 91/03/06.
  
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