I bought some yummy tomatoes at Trader Joes and had some olives and feta. I put them together and it was not too bad. You can eat it as left overs but the bread crumbs will be soggy, so eat up as soon as you make it. I make fresh bread crumbs by putting whole wheat bread (the rustic/dense bread, not the flimsy sandwich bread) into the food processor and whizzing away. All I had was white rigatoni, but I prefer whole wheat pasta. I bet that you can also use lentils (use the french ones because they do not get mushy).
2 cups grape tomatoes
½ cup fresh breadcrumbs
1 tablespoon olive oil
¼ cup kalamata olives, cut in half
3 ounces feta cheese, cubed
Handful fresh mint, chopped fine
3 cups dried rigatoni pasta or 2 cups dried fusili pasta
Combine tomatoes, breadcrumbs and oil on baking dish and bake 10 minutes at 350 F. Start cooking the pasta to al dente. In a large bowl combine olives, cheese, mint and pepper in a bowl. When the pasta is done, drain it well and toss into the bowl. Add the tomato and breadcrumb mixture, toss to combine and serve right away.
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