Rustic Mediterranean Pasta With Tomatoes

Try this when you crave a fast-fix, light pasta. The no-cook tomato sauce marries beautifully with fresh parsley and unexpected raisins and pine nuts.

• Ready In: 28 mins
• Yields: 8 cups

Ingredients

• 1  pint cherry tomatoes, and
• 1  pint yellow cherry tomato
• 1⁄4 red onion
• 1⁄2 cup kalamata olives or 1⁄2 cup green olives, pitted
• 1⁄4 cup red wine vinegar
• 1⁄4 cup olive oil
• 1⁄2 cup  crumbled feta
• 1⁄3 cup  chopped fresh parsley (or dill)
• 1  teaspoon salt, and
• 1  teaspoon dried oregano leaves
• 1⁄2 teaspoon garlic powder, and
• 1⁄2 teaspoon pepper
• 0.5 (500 g) package  fusilli
• 1⁄4 cup raisins (optional)
• 1⁄4 cup  toasted pine nuts (optional)

Directions

1. Cut tomatoes in half, then place in a very large bowl.
2. Thinly slice onion.
3. Coarsely chop olives.
4. Add both to tomatoes.
5. Drizzle with vinegar and oil.
6. Sprinkle with feta,parsley and dried seasonings.
7. Stir to evenly mix.
8. Let stand at room temperature.
9. Meanwhile, fill a large saucepan with water and bring to a boil over high heat.
10. Add pasta and cook according to package directions.
11. Add raisins (if using) to boiling pasta water for last minute of cooking.
12. Before draining, ladle out 1/4 cup (50 mL) pasta water.
13. Drain pasta and raisins, then add to tomatoes and stir.
14. If pasta is too dry, stir in some of water. Spoon into bowls and sprinkle with pine nuts.