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Ingredients

Adjust Servings:
300 g spaghetti (100 g per person)
150-200 g feta cheese or bryndza
100 g kalamata olives
2-3 tbsp capers
½ bundle parsley
½ bundle basil
5 tbsp olive oil
3-4 cloves garlic
150 g cherry tomatoes
50 g Italian sun-dried tomatoes in oil, optionally
Freshly ground black pepper
Salt
Greek Spaghetti

Greek Spaghetti

Features:
  • Vegetarian
  • 20
  • Serves 3
  • Medium

Ingredients

  • 300 g spaghetti (100 g per person)

  • 150-200 g feta cheese or bryndza

  • 100 g kalamata olives

  • 2-3 tbsp capers

  • ½ bundle parsley

  • ½ bundle basil

  • 5 tbsp olive oil

  • 3-4 cloves garlic

  • 150 g cherry tomatoes

  • 50 g Italian sun-dried tomatoes in oil, optionally

  • Freshly ground black pepper

  • Salt

Directions

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Greek Spaghetti bears its name because of the ingredients associated with Greece included: kalamata olives, feta and fresh tomatoes. However, I have only yet to learn whether the Greeks themselves eat this spaghetti or not : ) But it is EXTREMELY delicious – finger licking good!

Another advantage is that all the ingredients needed are at hand and you can easily prepare them while spaghetti is cooking – no more than 20 min. Quick, healthy and most delicious lunch or dinner!

The combination of flavors is perfect – you will get what I mean when see the list of ingredients…

The most important ingredient is fresh tomatoes – they should be ripe and sweet. It’s better to use cherry tomatoes: besides their taste, they also make the dish more appealing. If other delicious and ripe tomatoes are available, you should peel them (by adding them into boiling water for 30 sec before), cut in half, remove seeds and then cut into large pieces (2-3 cm).

As for garlic – the recipe calls for 2-3 cloves, but since we are going to cook it in oil, the taste will be tender, without any spiciness or scent.

Highly recommend!

Bon appetite!

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Steps

1
Done

Put the pot of water for spaghetti in the stove.

2
Done

Prepare the ingredients:

Cut the olives into circles – each one into 4 circles.

Squeeze the capers.

Take the sun-dried tomatoes from oil, let oil drain, then cut the tomatoes into strips (3-4 mm width).

Coarsely crumble the feta.

Finely chop parsley.

Cut the cherry tomatoes into 4 parts, if you use other kind of tomatoes, then peel them and cut as it was mentioned before.

Finely chop the garlic.

3
Done

Add the spaghetti to slightly salted boiling water and cook according to package directions.

4
Done

In a medium-sized pan heat some olive oil over medium heat, add the garlic and cook until slightly golden. Remove from heat immediately. Don’t let it go brown!

5
Done

Drain the spaghetti (leave about 2 tbsp water for the spaghetti not to be dry).

6
Done

To the spaghetti, pour in the garlic together with the oil, olives, capers, both sun-dried and cherry tomatoes, parsley, feta, salt and pepper to taste, mix carefully and serve. Garnish with fresh basil leaves.

Done! Enjoy!

How to serve:

Serve immediately.

How to keep:

Is not supposed to be kept.

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Sweet Pepper Soup
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Liptauer Aufstrich – Liptauer Spread
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Sweet Pepper Soup
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Liptauer Aufstrich – Liptauer Spread

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