I've apologized once before for keeping a recipe from you for a week.
I don't even know how to properly apologize for this one-- I've been keeping this from you for months now.
Of all things to keep from you, why Pasta Greco? I have no idea. This is my go-to recipe. It is so delicious, and honestly the easiest recipe I can imagine. I have taught dozens of people how to put this together, and I have had even more request it. Every time I make it, I hear the same thing-- "This is the best pasta dish ever." And it is. It truly is.
So why haven't I posted it yet? Your guess is as good as mine. I think I forgot I had even photographed it.
I don't know if there is another name for this dish already. There might be. I have always called it Pasta Greco, seeing as the inspiration came from a pasta dish with the same name from a local Italian restaurant. Granted, I've tinkered with it so much that it's really not the same, but the Greek influence is definitely there-- even more-so than it ever was in the original. Salty feta cheese, smoky sweet roasted red peppers, ripe black olives, tangy capers, sauteed spinach, and heaps of garlic-- if that doesn't spell out Greek-inspired to you, I don't know what does.
To me, it also spells out perfection. Flavorful, easy-to-make, perfection.
Pasta Greco
- Total Time: 35 minutes
- Yield: 6 1x
Description
This Greek-inspired pasta is loaded up with spinach, feta, roasted red peppers, capers, black olives, and garlic. It's easy to make, and it's a real crowd-pleaser!
Ingredients
- 1 lb whole wheat penne pasta
- 1 package baby spinach
- 4 roasted red peppers, sliced into 1 inch pieces
- 4 cloves garlic, minced
- 6 oz feta cheese, crumbled
- 4 tablespoons capers
- 1 (2.25 oz) can of sliced black olives
- Olive oil
- Salt and pepper, to taste
Instructions
- Bring water to boil in a large pot to accommodate the pasta. Add salt to the water and cook pasta to al dente. Drain and toss with a drizzle of olive oil.
- Heat about 2 tablespoons olive oil in a large, high-walled pan over medium heat. Add garlic and sauté, stirring, for about 30 seconds, or until it becomes fragrant.
- Add in the spinach and sauté until it begins to wilt. Then add the olives, feta, capers, and roasted red peppers. Stir the mixture together.
- Add in the cooked pasta, a bit at a time, stirring to combine with the existing mixture.
- Heat until pasta is warmed through and well combined. Season with salt and pepper, and serve warm.
- Prep Time: 5 mins
- Cook Time: 30 mins
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