One night I felt like some pasta, but I also had ingredients from the day before’s Greek salad. Since we like both, we had Greek Style Spaghetti. It was delicious. My husband didn’t even miss meat with this meal. I also served some warm crusty bread on the side.
Serves 2-4 people
Prep time 10 minutes
Cook time 20 minutes
1 to 2 pounds diced fresh tomatoes (or 28 oz can of drained diced tomatoes)
½ cup pitted Kalamata olives
¾ cup crumbled feta cheese
¾ cup diced red onion
1 clove of garlic minced
1 Tablespoon capers
2 Tablespoons pine nuts
Extra virgin Olive Oil
2 Tablespoons fresh basil
Salt and pepper
½ lb spaghetti
Boil spaghetti in heavily salted water. Cook to el dente.
Toss pine nuts in a pan over heat or in the oven a few minutes, until lightly toasted.
Meanwhile, pour olive oil into frying pan, about 2 tablespoons, Toss in diced onion and cook until translucent. Add minced garlic and cook about 2 more minutes. Add tomatoes and cook 10-15 minutes. Salt to taste.
Meanwhile drain the pasta and return to pan to keep warm.
Stir in olives to tomato pan and heat through, about 3 more minutes
Stir in pasta, feta cheese, capers and salt and pepper to taste. Remove from heat,
Add more olive oil (whatever looks good to you) and toss. Sprinkle toasted pine nuts and chopped basil over the top.
Enjoy!
