Fusilli with Tomatoes, Peas, Garlic, Feta and Mint

12 ounces regular or whole-grain fusilli pasta

2 tablespoons extra-virgin olive oil, divided

1 can (28 ounces) diced tomatoes

5 cloves garlic, minced

1 cup baby peas, fresh or frozen

3 tablespoons capers, rinsed

¼ cup chopped fresh mint

Salt and ground black pepper, to taste

cup crumbled feta cheese

Bring a large pot of salted water to a boil. Cook the pasta according to package directions, then drain well. Return the pasta to the pot and toss with 1 tablespoon of the oil. Set aside.

Meanwhile, drain the tomatoes, reserving 1/3 cup of the juice. Set both aside.

In a large skillet over medium-low, heat the remaining 1 tablespoon of the oil. Add the garlic and saute until fragrant, but not browned, about 1 minute. Add the peas, capers and the tomatoes and reserved juice. Increase heat to medium-high and cook, stirring occasionally, until the sauce is simmering, 5 to 7 minutes. Stir in the mint, then season with salt and pepper.

Serve the pasta with the sauce spooned over the top and sprinkled with feta.

Serves four.

@Recipe nutrition:Nutrition values per serving: 480 calories, 12 g fat (3 g saturated), 78 g carbohydrates, 9 g fiber, 16 g protein, 11 mg cholesterol, 732 mg sodium.

Jim Romanoff for the Associated Press