Tuesday, March 9, 2010

Mediterranean Pasta

I've had this recipe in my personal cookbook for about 15 years. It is my version of a dish from a restaurant in Athens, GA. I don't think I've made it since I moved away from Athens in 1997. I'm not sure why.

I guess when I looked at the ingredients more recently, it seemed like it was missing something, like maybe it needed more sauce?

Now, I'm really sad that I haven't been making it on a regular basis. Eddie even asked me why I had been hiding this dish from him. Not to worry, sweetie, we will be adding this to the rotation.


8 ounces cooked thin spaghetti
1/4 cup pitted and sliced Greek olives
1/2 cup crumbled feta cheese
3 Roma tomatoes, seeded and coarsely chopped
1/4 cup sliced or chopped banana peppers
3 tablespoons basil pesto
1 tablespoon olive oil (adjust oil based on how much oil is in your pesto)

After draining pasta, combine all ingredients in same pot. Return to stove and cook a few minutes until other ingredients are warm.

Yield: 2 - 3 main dish servings

Optional: Top with a grilled or sautéed chicken breast seasoned with Greek or Italian seasoning.

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