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

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

Nutritional Facts

2/3 cup: 205 calories, 9g fat (2g saturated fat), 4mg cholesterol, 286mg sodium, 25g carbohydrate (1g sugars, 1g fiber), 6g protein.

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forGreek Pasta

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review