MEDITERRANEAN PASTA WITH FETA AND OLIVES
This Mediterranean pasta with feta and olives is bursting with flavour yet super easy to make. It's just the perfect vegetarian pasta for a fuss-free midweek meal.
Provided by Alice | Skinny Spatula
Categories Pasta
Time 20m
Number Of Ingredients 15
Steps:
- Bring a large pot of water to a boil, salt it generously and cook the pasta al dente according to the instructions on the package. Reserve 1-2 cups of starchy pasta water before draining.
- Meanwhile, heat the olive oil in a large pan and saute the red onion for 2-3 minutes over medium heat.
- When the onion has softened a bit, stir in the garlic and continue to cook for another minute until fragrant.
- Stir in the tomato paste, dried oregano, dried basil and red chilli flakes, then add the chopped tomatoes.
- Allow the sauce to simmer for a minute, then stir in the fresh parsley, Kalamata olives and artichokes.
- Add a dash of pasta water if the sauce looks too thick, and then stir in the feta cheese. Add the cooked linguine to the pan and toss gently until they're well covered in sauce.
- Sprinkle the fresh basil on top, season with freshly ground black pepper, divide into bowls and serve immediately.
Nutrition Facts : Calories 304 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 22 milligrams cholesterol, Fat 15 grams fat, Fiber 6 grams fiber, Protein 10 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 416 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
SIRLOIN WITH TOMATO, OLIVE, AND FETA TOPPING
This steak fits right into your schedule-it can marinate for as little as 30 minutes or as long as 8 hours-and it is equally good whether cooked on the stovetop, grilled, or broiled. Rice and Vegetable Pilaf (page 252) goes well with it.
Yield Serves 4; 3 ounces beef and 1/2 cup topping per serving
Number Of Ingredients 10
Steps:
- In a large shallow glass dish, stir together the lemon zest, lemon juice, garlic, oregano, and pepper. Add the beef, turning to coat. Cover and refrigerate for 30 minutes to 8 hours, turning occasionally.
- Meanwhile, in a medium bowl, stir together the topping ingredients. Cover and refrigerate until ready to serve.
- Drain the beef, discarding the marinade.
- Heat a large nonstick skillet over medium-high heat. Cook the beef for 4 to 5 minutes on each side, or to the desired doneness. (If you prefer, grill the beef on medium high or broil it 5 to 6 inches from the heat as directed.) Serve the beef with the topping.
- (Per serving)
- Calories: 179
- Total fat: 5.5g
- Saturated: 2.0g
- Trans: 0.0g
- Polyunsaturated: 0.5g
- Monounsaturated: 3.0g
- Cholesterol: 56mg
- Sodium: 186mg
- Carbohydrates: 6g
- Fiber: 1g
- Sugars: 3g
- Protein: 26g
- Calcium: 35mg
- Potassium: 542mg
- 1 vegetable
- 3 lean meat
LINGUINE WITH TOMATOES, OLIVES, FETA, AND PARSLEY
Provided by Charlie Jones
Categories Blender Cheese Olive Pasta Tomato Vegetarian Quick & Easy Summer Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Purée 2 1/2 cups tomatoes, wine, and garlic in blender. Heat oil in heavy large skillet over medium-high heat. Add tomato puree and olives. Cook until sauce begins to thicken, stirring often, about 6 minutes.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid.
- Add pasta, parsley, basil, and vinegar to sauce in skillet. Toss over mediumhigh heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if dry, about 3 minutes. Season to taste with salt and pepper. Mix in remaining 1 cup tomatoes and half of cheese. Mound pasta in bowl. Sprinkle with remaining cheese.
POTATOES BAKED WITH TOMATOES, OLIVES, & FETA
Tender baby potatoes tossed with briny kalamata olives and then topped with a tangy tomato-onion mixture and a generous crumble of feta cheese. This versatile side is hearty enough to make a satisfying main for the vegetarians in the family.
Provided by Kare for Kitchen Treaty
Time 50m
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Fill a large pot about halfway with water, and add the potatoes. Set on the stove over high heat and bring to a boil. Boil for about 20 minutes or until tender. Drain potatoes and rinse with cool water. Set aside until cool enough to handle, then cut into thick slices.
- Add the olive oil to a heavy pan set over medium heat. Cook the onions until soft, about 5 minutes. Add the garlic, cumin, chili, and oregano and cook, stirring, for another minute. Stir in the sugar, vinegar, and tomatoes. Add a couple pinches of salt and a bit of freshly ground black pepper. Taste and add additional salt if you'd like.
- Add the potatoes to the baking dish and top with olives. Toss lightly. Pour the tomato mixture over the top. Crumble the feta over the tomatoes, drizzle with a little olive oil, and sprinkle with the remaining 1/2 teaspoon oregano.
- Bake for 25 - 30 miinutes until heated through.
- Serve hot, topping individual servings with dollops of yogurt and lemon juice as desired.
OLIVE, CHERRY TOMATO & FETA FOCACCIA
Bake this moreish focaccia with the flavours of the Med - it's ideal for a picnic. Or try it minus the olives, tomatoes and feta for a very reliable plain focaccia
Provided by Barney Desmazery
Categories Side dish
Time 1h
Number Of Ingredients 7
Steps:
- Tip the flour into a large bowl with the yeast and 2 tsp salt, and mix together. Add 2 tbsp of the olive oil, then slowly pour in 350ml lukewarm water, continuing to mix until you have a slightly sticky dough. Tip the dough out onto a lightly floured work surface, scraping around the sides of the bowl. Knead for 5-10 mins until the dough is soft and less sticky, then put in a clean bowl, cover with a tea towel and leave to prove for 1 hr until doubled in size.
- Generously oil a shallow rectangular baking tin (ours was 20 x 30cm). Tip in the dough, then use your hands to stretch it out until it reaches the corners of the tin. Cover with a clean tea towel and leave to prove for a further 35-45 mins. Meanwhile, tip the tomatoes into a bowl, season, add the oregano and drizzle with 1 tbsp olive oil. Toss together and set aside.
- Heat the oven to 220C/200C fan/ gas 7. Press the tomato halves evenly into the into the dough, then do the same with the olives. Crumble over the feta, then lightly press everything down again using your fingertips. Drizzle with 1 tbsp olive oil and scatter with sea salt, then bake for 25-30 mins until deep golden and puffed up. While the bread is still hot, drizzle over the remaining 1 tbsp olive oil. Leave to cool completely in the tin, then slice. You can wrap it in the tin to take on a picnic, or wrap individual squares. Will keep wrapped, or in an airtight container, for up to two days.
Nutrition Facts : Calories 366 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 2.2 milligram of sodium
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