Wednesday, September 18, 2013

Greek Style Pasta for the Brain Dead

Happy Thursday you Zombie Brained Cuisinists!  It's getting close to the weekend and it's time to pull together a simple but most excellent dinner for you and yours.

What doesn't taste good with pasta?  Before you throw back some silly comments, know that was pretty much a rhetorical question.

Pasta is not just for Italians anymore. The Greek trifecta of tomatoes, kalamata olives and feta are made for pasta.  Add some olive oil and the traditional Greek seasoning of oregano, and you have one heck of a mouthwatering meal that's fast and requires very little skill level.

I think the longest part is boiling the water. Once that's done, you can effectively have this in your tummy within 15 minutes!

So let's stop wasting time.  I can hear the growling of hunger and it's time to put that savage beast to rest!

Here's what you'll need:
                                 2.5 C dry bowtie aka farfalle pasta
                                 1 540 ml can Aylmer's olive oil and 
                                 garlic diced tomatoes
                                 1/2 C pitted kalamata olives (about 20)
                                 Feta cheese (200 gm container)
                                 1 t oregano
                                 2 T olive oil
         This makes 2 generous portions for 2 hungry folks.
Add pasta to rapidly boiling salted water.
Reduce to medium - high just so it doesn't boil over.
It will need to cook for about 11 minutes until it is all dente.*
While the pasta boils, you can ready your other ingredients.
*Al dente means it still has firmness but your teeth can easily sink through it.
Place diced tomatoes into a medium saucepan.
Using a hand blender, process until about 2/3rds smooth,
leaving some chunks of tomato for some bite.
It should look like this.
Add the oregano and olive oil.
Cook over medium high heat to boil down some of the liquid.
It should look fairly thick after about 5 minutes or so.
Meanwhile, coarsely chop up olives.
My local market has the pre-pitted kind in the deli area.
What a time saver!  If you can't find them pre-pitted, 
click here for how to  do it easily in no time flat.
Crumble feta cheese, leaving 2 T aside to "crown" your plates.
Drain pasta.
Place pasta in large bowl and add feta and olives...

...and the tomato sauce.
Toss well.
Divide between 2 plates.
Top each serving evenly with reserved feta.

Tangy tomatoes...
Brine kissed feta...
Earthy kalamata olives.
Soooo easy and soooo delicious!

For Brain Dead Thursday, 
I think I'll call this dish...
Zombie the Greek!