Mediterranean Harvest Pasta Food

PASTA WITH UNCOOKED TOMATOES, BASIL, CAPERS, OLIVES AND FETA

Pasta With Uncooked Tomatoes, Basil, Capers, Olives and Feta image

This pasta dish is perfect to highlight the fresh flavor of heirloom tomatoes. From the vegetarian cookbook Mediterranean Harvest.

Provided by Eat Your Vegetables

Categories Penne

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons extra virgin olive oil
3 cups fresh ripe tomatoes, chopped
1 1/2 tablespoons capers, rinsed
1/2 cup Greek olive, chopped
3 tablespoons fresh flat leaf parsley, chopped
1/4 cup fresh basil, chopped
kosher salt
fresh ground black pepper
3/4 lb penne or 3/4 lb fusilli
2 ounces feta, crumbled (about 1/2 c)

Steps:

Combine the olive oil, tomatoes, capers, olives, parsley, basil, salt, and pepper in a large bowl and let sit for 30 minutes or longer.
Bring a large pot of water to a boil. Add a heaped tablespoon of salt and the pasta. Cook until al dente, drain, and toss at once with the tomato sauce and feta. Serve hot or at room temperature.

Nutrition Facts : Calories 449.3, Fat 13.8, SaturatedFat 3.7, Cholesterol 13.4, Sodium 420.9, Carbohydrate 74.9, Fiber 11.8, Sugar 4.2, Protein 10

MEDITERRANEAN PASTA IN MINUTES

Mediterranean Pasta in Minutes image

An amazing dish with an exotic flair that comes together in minutes! From chef Tyler Florence on "Food 911."

Provided by yooper

Categories Chicken

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

3 tablespoons olive oil
1 lb boneless skinless chicken breast, sliced diagonally
1 (8 1/2 ounce) jar sun-dried tomatoes, julienned
2 tablespoons garlic, minced
1 lb angel hair pasta
1/4 cup fresh basil
1 (8 1/2 ounce) can water-packed artichoke hearts, quartered and drained
1/2 cup kalamata olive, pitted (1/4 pound)
6 ounces feta cheese, crumbled
1/4 cup heavy cream
salt and pepper, to taste

Steps:

Boil water for pasta in a pasta pot, fitted with a strainer.
Heat oil in a skillet over medium heat.
Brown chicken strips until no longer pink-about 3 minutes each side.
Add sun-dried tomatoes and garlic to skillet.
Saute for 2 minutes.
In the meantime, add the pasta to boiling water, cook until al dente, about 5 minutes.
Now add the basil, artichoke hearts, olives and feta cheese to the skillet.
Saute 1 minute, then stir in the cream.
Strain the pasta and transfer to a large pasta bowl.
Add the chicken saute to the pasta and toss.
Season with oregano, salt and pepper before serving.

Nutrition Facts : Calories 683.2, Fat 22.5, SaturatedFat 8.7, Cholesterol 88.8, Sodium 1387.1, Carbohydrate 87, Fiber 11.3, Sugar 18.9, Protein 37.6

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