Tuesday, December 4, 2007
Pasta with Spinach, Feta, and Olives
Today's recipe is not so much a recipe, it's more of a what to throw together when you love Mediterranean food. I love all of the flavors of the Mediterranean (well, except eggplant and I'm working on that). I personally feel that everything tastes better with kalamata olives, feta cheese, tomatoes, basil, and capers. There are probably a few ingredients that I'm leaving out, but I think you can see where I'm coming from.
So, like I said, today's recipe is so easy. The only cooking involves boiling some water for the pasta. How easy is that?
Pasta with Spinach, Feta and Olives
Serves 4 (except it occasionally only serves 2)
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
3 garlic cloves, minced (increase or decrease to taste)
6 cups hot cooked pasta
2 cups chopped spinach
1/4 cup pitted kalamata olives (oh, go ahead, do 1/2 cup, you know you want to)
2 tablespoons capers (rinse if they're salted)
3/4 cup crumbled feta cheese
Whisk olive oil, balsamic vinegar, and garlic in a large bowl. Add everything else and toss to mix. Season with salt and pepper to taste.
That's it! It doesn't get much easier than that. Serve it with a salad, or if you're like me, be lazy and consider the spinach your green part of dinner. I served it with fresh bread.