Greek Pasta
From firechef 16 years ago
- 30 minutes to make
- Serves 4
I created this dish with the help of my Greek Great-grandmother who lives just north of Athens. I like this with a nice seasoned lamb chop or boneless pork chop but my fiance and mother love it as a stand alone main dish.
Ingredients
- 3/4 pound of spaghetti, fettuccine, or linguinie-uncooked (I use linguinie) shopping list
- 1 tsp dried oregano (a dash more doesn't hurt) shopping list
- juice of 1 lemon shopping list
- 1 Medium yellow onion, chopped shopping list
- 1/3 cup grated Romano or parmesan cheese (a combination is tasty as well) shopping list
- 2 cloves garlic, minced shopping list
- 4 oz feta, crumbled shopping list
- 2-6 oz jars marinated artichoke hearts, chopped shopping list
- 12 Greek kalamata olives (I use the ones in vinegar brine and olive oil from Krinkos, gotta pit them though!) shopping list
- *Adding a small jar of sun ripened tomatoes drained and chopped makes a nice treat mixed in when adding the artichoke hearts! shopping list
How to make it
- Cook pasta according to package directions. Drain and set aside.
- Heat oil in a large skillet. Add onion and garlic, saute 1 to 2 minutes.
- Drain artichokes, reserving liquid, chop artichoke hearts and set aside. Add reserved artichoke liquid, olives, oregano and lemon juice to onion/garlic mixture and mix well.
- Heat 2 to 3 minutes.
- Add reserved artichoke hearts, heat through.
- Combine cooked pasta and artichoke mixture.
- Sprinkle cheeses on top as serving.
halb
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" It was excellent "