We always love to team up with Zingerman’s Deli and partnered with them to create an auction item of lunch for the highest bidder at a fundraiser for Food Gatherers in Ann Arbor.  Our winning bidder was Sheryl Hirsch,  who invited her husband, and their lucky guests to a lunch prepared by Monique and Misty.  We paired Al Dente pasta with arugula, oven roasted tomatoes, feta cheese, and kalamata black olives.  They loved it and said they would definitely bid on our lunch item again this summer at Grillin’, the fundraiser for Food Gatherers!

The Misty and Monique duo had a blast cooking a delicious lunch using al dente pasta along with fabulous ingredients provided to them by Zingermans Deli.  This lunch was one of the auction items for Grillin’ last year in support of Food Gatherers.

We took our 3 in 3 recipe to another level with feta, kalamata olives and oven roasted tomatoes from Zingerman’s Deli.  This is really how simple it is.

Pasta with feta, kalamata olives, and oven roasted tomatoes

Ingredients

• 1 bag Al Dente BonaChia Fettuccine, or any other cut or flavor
• 2 oz feta cheese, cubed
• 1/4 c kalamata black olives
• 1/2 pkg fresh baby arugula
• 2 pints cherry tomatoes, halved
• olive oil to drizzle
• salt and pepper

Directions

Preheat the oven to 400 degrees.  Pour cherry tomatoes into a baking dish and drizzle with olive oil.  Salt and pepper.  Bake for 15-20 min.  Meanwhile, cook pasta according to package directions for just 3 minutes.  Drain pasta reserving 1/2 cup pasta cooking liquid to use as a sauce if needed when finishing the dish.  Into a large bowl toss in the fresh baby arugula, feta cheese cubes, black olives, and the oven roasted tomatoes.  Toss well checking for seasoning and adding a little of the reserved pasta cooking liquid if needed.

Every one always flips over how simple and delicious this recipe is!