fresh fast

Pasta with kalamata olives and feta on

We talk a lot on here about quick mid-week meals to save time when your work day is done. But ya know what? Sometimes you need a quick meal because it’s just easy. There are days when I’m just plain  lazy or the weather is nice and I’d simply rather be outside.

Pasta with kalamata olives and feta on

This pasta is the perfect dish when it comes to combating time or laziness. The addition of fresh tomatoes and green onions really helps keep the dish taste refreshing. The feta softens with the heat of the boiling water and being tossed with the hot pasta and helps to create a light sauce with the rest of the ingredients. It’s a perfect meal when you’re short on time.

Pasta with kalamata olives and feta on

pasta with Kalamata olives and feta
adapted from Joie Warner’s No-Cook Pasta Sauces
makes 6 servings

printer-friendly version

4 tablespoons extra virgin olive oil
3 garlic cloves, minced
2 teaspoons dried oregano
3 medium tomatoes, cut into bite-sized chunks
1 teaspoon sea salt
1/2 teaspoon freshly ground black peper
1 cup feta cheese, crumbled
1 cup Kalamata olives, halved
16 ounces pasta
3 green onions, chopped

Heat a large pot of salted water over high heat. In a large heat-safe bowl, add the olive oil, garlic, oregano, tomatoes, salt and pepper, feta and Kalamata olives. Place the bowl on top of your pasta pot as the water comes to a boil. Once boiling, set aside the bowl and cook the pasta. Drain the pasta and add it to the bowl immediately. Add the green onions and stir all to combine well. Serve warm.


About Jessica

New Yorker, coffee addict, cook, blogger, baker of delicious things.
This entry was posted in cheese, dinner, meatless monday, pasta, vegetarian and tagged , , , , , , , , . Bookmark the permalink.

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