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Quick Fix |  Penne Greek-Style

I’m quite certain that this dish doesn’t actually exist in Greek cuisine, but the combination of feta, plum tomatoes, olives and plenty of garlic and basil are what make up one of my favorite pizzas, the Greek, hence the name. This dish is quite easily halved, doubled, tripled, etc., and is both delicious and very fast to prepare.


8 plum (roma) tomatoes
2 cloves garlic
8 large basil leaves
10 black olives, sliced
1.5" cube of feta, crumbled (or more, if desired)
2 tbsp. olive oil
˝ lb. penne
20 minutes

serves 2

1. Bring a large pot of water to a boil.
2. While the water is coming to a boil, mince garlic and slice olives. Slice an X on the bottom (non-stem end) of the plum tomatoes. Once the water is at a full boil, drop in the tomatoes for 20 seconds. Remove and rinse in cold water. The skins should now come off easily – peel, de-seed and chop roughly.
3.Add pasta to water and cook according to the directions on the box. Cook until al dente.
4. Heat 2 tbsp. olive oil on low-medium in a skillet. Sauté the garlic until it turns translucent, approximately 1-2 minutes. Add the tomatoes, and stir. Gently tear the basil leaves and stir into the tomato-garlic mixture.
5. Cook for 7-10 minutes (depending on how much you like the raw taste of tomatoes – the longer you cook, the less tomato-ey it will taste).
6. Remove from heat and stir in the olives. Combine with the cooked, drained pasta.
7. Add the crumbled feta, season with salt and pepper, and toss well. Serve.

check out these related recipes:
penne with roasted bell pepper sauce

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