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Greek Pasta Recipe

Sweet sun-dried tomatoes, black olives and fresh basil are tossed with olive oil and pasta in this easy vegetarian dish. I like to make it in advance so the flavors have a chance to blend.—Jennifer Mento, Boston, Massachusetts

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Greek Pasta Recipe

Prep/Total Time: 25 min.

Yield: 15 Servings

10 15 25

Ingredients

1 jar (6 ounces) pitted Greek olives, drained
3/4 cup oil-packed sun-dried tomatoes
1/2 cup grated Romano cheese
1/4 cup olive oil
1 tablespoon capers, drained
1 teaspoon lime juice
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
3 to 4 drops hot pepper sauce, optional
1 package (16 ounces) spiral pasta
3/4 cup minced fresh basil
Additional grated Romano cheese, optional

Directions

In a small bowl, combine the olives, tomatoes, cheese, oil, capers, lime juice, pepper, pepper flakes and pepper sauce if desired; let stand for 10-15 minutes. Meanwhile, cook pasta according to package directions.
Drain pasta; place in a large bowl. Add olive mixture and basil; toss to coat. Serve with additional cheese if desired. Yield: 15 servings.

Nutritional Facts 2/3 cup (calculated without optional ingredients) equals 205 calories, 9 g fat (2 g saturated fat), 4 mg cholesterol, 286 mg sodium, 25 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Greek Pasta in Taste of Home Christmas Annual Annual 2009, p78