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quite certain that this dish doesn’t actually exist in Greek
cuisine, but the combination of feta, plum tomatoes, olives and
plenty of garlic and basil are what make up one of my favorite
pizzas, the Greek, hence the name. This dish is quite easily
halved, doubled, tripled, etc., and is both delicious and very
fast to prepare.
8 plum (roma) tomatoes
2 cloves garlic
8 large basil leaves
10 black olives, sliced
1.5" cube of feta, crumbled (or more, if desired)
2 tbsp. olive oil
˝ lb. penne
1. Bring a large pot of water to a
While the water is coming to a boil, mince garlic and slice olives. Slice an
X on the bottom (non-stem end) of the plum tomatoes. Once the water is
at a full boil, drop in the tomatoes for 20 seconds. Remove and rinse in
cold water. The skins should now come off easily – peel, de-seed and
pasta to water and cook according to the directions on the box. Cook until al
2 tbsp. olive oil on low-medium in a skillet. Sauté the garlic until it
turns translucent, approximately 1-2 minutes. Add the tomatoes, and
stir. Gently tear the basil leaves and stir into the tomato-garlic
for 7-10 minutes (depending on how much you like the raw taste of
tomatoes – the longer you cook, the less tomato-ey it will taste).
from heat and stir in the olives. Combine with the cooked, drained
the crumbled feta, season with salt and pepper, and toss well. Serve.
check out these related
penne with roasted bell
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