It's time for another giveaway!
Make sure you visit the Red Gold Web site.
They have a lot of fun stuff going on over there.
Red Gold Tomatoes contacted me to ask if I would do a taste test for them.
I love taste tests!
This is perfect timing for canned tomatoes.
With it being the off season for fresh tomatoes, you can't get any fresher
than Red Gold.
Open a can of these beauties and all you smell and see is fresh.....
Red Gold is my canned tomatoes of choice.
100% natural is all I need to see.
I wanted to create a recipe that focused on tomatoes.
Anyone can make and eat chili,
but my focus was more on the Greek cuisine.
So I set out to create a Greek dish.
And with this dish, it can be enjoyed warm or cold.
Eat this warm with a seasoned piece of chicken, and use the
left-overs as a salad next to a panini.
I love versatile!
1 (14.5 oz.) Petite diced Red Gold Tomatoes, drained
1/2 c. Kalamata olives, pitted
1/4 lb. feta cheese w/Mediterranean herbs
3 TBS drained green olives, sliced
2 TBS dried parsley
1/4 tsp. salt
1/4 tsp. fresh ground black pepper
3/4 lb whole grain spaghetti
5-6 TBS olive oil
3 cloves garlic, minced
In a large bowl, combine the tomatoes, olives, feta, parsley, salt, and pepper.
In a large pot of boiling salted water, cook the spaghetti until done. Drain.
Meanwhile, in a medium frying pan, heat the olive oil over moderately low heat. Add the garlic and cook, stirring for 1 minute. Add the cooked pasta and the garlic oil to the tomato mixture and toss. Serve immediately.
Thank you Red Gold for making this recipe excellent and tomato approved.
U.S. residence only please.
a Rafflecopter giveaway
This recipe is linked to:
Foodie Friends Friday