Frank's Recipes
Free Recipes Archive




Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds


Pasta with Feta and Kalamata Olives


Serving Size : 4

1 pound penne pasta
1/2 cup packed Italian parsley leaves
2 teaspoons drained capers
1 teaspoon packed fresh oregano leaves
2/3 cup extra-virgin olive oil
1 small fresh red chili pepper, minced
2 cloves garlic
1 small red onion, cut in rings
1/4 pound feta cheese, coarsely crumbled
12 kalamata olives, pitted and finely chopped

Cook pasta in boiling water until al dente. Meanwhile, mince the parsley, capers, and oregano together and place in a large bowl. Stir in the olive oil. Mince the chili pepper and garlic together and add to the bowl. Add onions, feta, and olives. When pasta is done, drain well and add to the bowl. Toss well, adding some of the hot pasta cooking water if a thinner sauce is desired.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.