This is the perfect dinner if you want to opt for a vegetarian meal: Greek pasta with feta cheese, kalamata olives and fresh mint leaves, served with a green bean, mushroom and rocket leaves salad.
The first time I ever tasted Greek pasta was at Najla's house - my best friend and also a food lover! The combination of fresh mint with the olives and the feta is like a match made in heaven…This recipe has been passed on from one friend to another and is a major success every time it is served. Not only is it delicious but the color combination looks amazing. Thank you Najoul, you have satisfied countless taste buds with this recipe since 2003…
Greek Pasta – Ingredients (serves 4)
400g penne
2 x cans chopped tomatoes
4 x crushed garlic cloves
4 x table spoons olive oil
100g Kalamata olives
1) For the tomato sauce, pour the olive oil into a hot pan and add the chopped tomatoes.
2) Using a mortar and pestle, crush the garlic (sprinkle with salt to get a smooth texture) and add to the sauce.
3) Add the Cayenne pepper, salt and pepper and leave to cook on high heat for 15 mins.
Lower to medium heat and reduce for a further 20 mins. Your sauce should not be too liquid; if water runs on the side of your pan then continue to cook until the texture thickens.
4) While the sauce is cooking pick the mint leaves from the stems. Pit the olives and chop grossly. Then crumble the feta and set all aside.
5) Cook the pasta al dente (cooking time varies, follow packaging instructions).
6) Once the pasta is cooked, mix in the tomato sauce, then sprinkle the mint, feta and olives on top. Finish with fresh ground pepper and serve with a glass of red wine!
Greek Pasta – Ingredients (serves 4)
400g penne
2 x cans chopped tomatoes
4 x crushed garlic cloves
4 x table spoons olive oil
100g Kalamata olives
1) For the tomato sauce, pour the olive oil into a hot pan and add the chopped tomatoes.
2) Using a mortar and pestle, crush the garlic (sprinkle with salt to get a smooth texture) and add to the sauce.
3) Add the Cayenne pepper, salt and pepper and leave to cook on high heat for 15 mins.
Lower to medium heat and reduce for a further 20 mins. Your sauce should not be too liquid; if water runs on the side of your pan then continue to cook until the texture thickens.
4) While the sauce is cooking pick the mint leaves from the stems. Pit the olives and chop grossly. Then crumble the feta and set all aside.
5) Cook the pasta al dente (cooking time varies, follow packaging instructions).
6) Once the pasta is cooked, mix in the tomato sauce, then sprinkle the mint, feta and olives on top. Finish with fresh ground pepper and serve with a glass of red wine!
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