Saturday, August 23, 2008

Mario's Feta Pasta

Well...this is what I was looking for. My dad made this pasta this evening and wanted to share it with all of you. Now remember, for all of the canned items, such as the diced tomatoes, you can purchase the jars of diced tomato with no sodium that way you can control the amount of salt that goes into your dish.

1 6-ounce jar marinated button mushrooms
3 teaspoons capers
1 medium onion chopped
3 cloves garlic chopped
1 14 ounce can diced tomatoes
1 sprig of fresh rosemary
1 14 ounce can quartered artichoke hearts not marinated. drained
1 roasted red pepper in olive oil rough chopped
1 teaspoon dried oregano
½ pound linguini (cooked al dente)
10 large black olives canned in water whole
10 leaves fresh basil chopped roughly
seasoned salt to taste
chopped red pepper flakes to taste
olive oil
4 ounces crumbles feta cheese
2 teaspoons dried parsley

Heat large skillet add liberal amount of olive oil and sauté sprig of Rosemary to infuse oil. Remove rosemary and add onion and sauté until translucent. Add garlic and continue to sauté. Artichoke hearts, button mushrooms with 2 teaspoons of the marinade from the jar. Add the oregano, capers and stir. Add the chopped peppers, olives, basil, and canned tomatoes with juice. Add pepper flakes and salt to taste. Continue to sauté until all the ingredients are hot and the sauce thickens a bit. Add the pasta and stir all together.

Before serving add the feta cheese and parsley and mix thoroughly. Check seasoning and serve with garlic bread and a good Retsina Greek wine

1 comment:

Mario said...

this turned out very good