ROTINI WITH CHERRY TOMATOES AND FETA

8 oz. (3 cups) uncooked rotini (spiral pasta)
2 tablespoons olive oil or oil
2 garlic cloves, minced
1 pint (2 cups) cherry tomatoes, quartered
1/4 teaspoon salt
/8 teaspoon pepper
4 oz. (1 cup) crumbled feta cheese
1/3 cup chopped fresh basil (or 1 tablespoon dried basil leaves)
freshly ground black pepper (optional, for serving)

Cook rotini to desired doneness as directed on package.

Meanwhile, heat oil in large skillet over medium heat until hot. Add garlic; cook and stir 1 minute. Add tomatoes; cook 2 to 3 minutes or until tomatoes are slightly soft but still keep their shape. Stir in salt and pepper.

Drain rotini*; return to saucepan or place in serving bowl. Add tomato mixture, cheese and basil; toss gently to mix. If desired, sprinkle with freshly ground black pepper.

*Tip: After cooking the pasta, drain it until most, but not all, of the water is gone. The small amount of cooking water that remains helps to disperse the sauce and adds a creaminess to the recipe.

Makes 4 (1-cup) servings
From: Recipelink.com
Source: Recipe booklet: Pasta, Pillsbury Classic Cookbooks #188, October 1996