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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
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:15 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 15 servings

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

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.

Directions

  1. 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.
  2. Drain pasta; place in a large bowl. Add olive mixture and basil; toss to coat. Serve with additional cheese if desired. Yield: 15 servings.
Originally published as Greek Pasta in Taste of Home Christmas Annual Annual 2009, p78

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.

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