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Greek Pasta

Greek Pasta

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Mary

Flavorful Greek style pasta with garlic, feta cheese, mushrooms and black olives.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 759 kcal
  • 38%
  • Fat:
  • 31 g
  • 48%
  • Carbs:
  • 102.4g
  • 33%
  • Protein:
  • 23.3 g
  • 47%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 866 mg
  • 35%

Based on a 2,000 calorie diet

Directions

  1. Bring a large pot of lightly salted water to a boil. Plunge whole tomatoes in water briefly, until skin starts to peel. Remove with a slotted spoon and place in cold water. Add pasta to boiling water and cook for 8 to 10 minutes or until al dente; drain.
  2. While pasta is cooking peel blanched tomatoes and chop.
  3. In a large skillet over medium heat, heat olive oil. Stir in garlic and mushrooms and saute until mushrooms begin to give up their juices. Stir in tomatoes and oregano and cook until tomatoes are tender.
  4. To serve, plate pasta, top with hot tomato sauce and sprinkle with feta and olives.
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Reviews

poppy26
18
2/20/2006

this was very tasty and had an authentic mediterranean taste to it. I thought the sauce needed a little pep though and added tabasco and some cayenne pepper. I used canned tomatoes which worked fine. we'll definitely make this again :)

MISTY 179
17
11/1/2003

I made this for dinner tonight, as a side dish with steak, and we found it very tasty. It might have been even better if I had remembered to add the oregano, but truthfully I didn't miss it. I only realized that it was missing when I came to do this review. I used Portabello mushrooms and since I was out of olive oil I used a bit of saflower oil and a bit of butter for the sauce. Thank you Mary for a lovely dish. Next time I will make sure I have all the right ingredients on hand and that I add them all. LOL..

MICHELEMC
13
1/2/2003

This recipe was awesome. My whole family loved it. I added in the black olives with the garlic and mushrooms to saute. I also didn't blanch the tomatoes, and they turned out great. I just chopped them up and added them to the saute pan for the last few minutes. Then sprinked with feta when done. Yummy!! Will make again.