date:Sep 24, 2012
1 pound orecchiette, bucatini or linguine
1 1/2 pounds heirloom tomatoes, chopped into small pieces
4 ounces coarsely chopped pitted kalamata olives (about 1/2 cup)
6 ounces feta cheese, crumbled (about 1 1/4 cups) + more to garnish (optional)
1 to 2 tablespoons rinsed, chopped capers, or to taste
-- Generous drizzles of extra-virgin olive oil, to taste
2 to 3 tablespoons thinly shredded mint or basil + more to garnish
-- Freshly ground black pepper, to taste
Instructions: Heat the 1 tablespoon