Fettuccini with Salsa Cruda and Feta recipe

6 servings

1 pound fresh fettuccine pasta

5 ripe tomatoes, chopped

1/2 small red onion, chopped

1 cup chopped fresh basil

1/2 cup pitted kalamata olives, chopped

freshly ground black pepper to taste

2 tablespoons extra virgin olive oil

1 cup crumbled feta cheese

Bring a large pot of lightly salted water to a boil.

Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.

In a medium bowl combine tomatoes, onion, basil, olives and black pepper.

Toss the fettuccini with olive oil.

Serve pasta topped with tomato mixture and feta cheese.