Pasta. I don’t eat pasta all that often. But when I do, I want something fresh and light, and not the same old alfredo or marinara sauce. My husband likes to say that I like olive oil or clear sauce on my pasta. He likes to drench his in sauce. Well, he can do that on the nights I am not home.
This greek pasta has all of the mediterranean goodness that you’re looking for. Black olives, olive oil, fresh tomatoes, artichokes and feta cheese, if your heart so desires.
Yields 8 servings
~ 1 large onion, chopped
~ 1 Can of black Olives (6 oz), sliced
~ 4 TBL olive oil
~ 1 box whole grain pasta (14 oz)
~ 5 Roma tomatoes, chopped
~ 1 can artichoke hearts in water (14 oz), chopped
~ 2 tsp salt
~ 1 tsp pepper
~ 2 TBL minced garlic
- Cook the pasta according to directions.
- While the pasta is cooking, heat up 2 TBL of olive oil in a large skillet, over medium high heat.
- Add onion and cook 4 minutes or until tender.
- Add garlic and cook 2 more minutes.
- Add 2 more tablespoons of olive oil.
- Add olives, tomatoes and artichokes.
- Season with salt and pepper.
- When pasta is done to al dente, remove from heat.
- Take one ladle full of the pasta water and add to the skillet.
- Turn the skillet up to high, and cook the sauce with the past water in it until the starches start to thicken up the sauce.
- Drain the pasta and add it to the skillet and cook another 2 minutes while stirring all the ingredients together.
- Add feta cheese to the pasta if desired. I am the only one in my family that will even touch feta cheese. More for me!! YAY!
I hope you enjoy my piece of Greece.