Greek AND Italian flavors melded into one pasta dish? Yes, please! This pasta alla Greca is definitely not for the faint of heart. If you don’t like loads of robust and super amazing flavors, you should definitely move on. But if you like olive oily, garlicky, briny foods, this is the ultimate pasta dish. Eating this makes you feel like you’re dining seaside in the Greek islands, when in reality most of the ingredients are probably already in your pantry.
Not only is this pasta lip-smacking good, it’s also ready to eat in less than 30 minutes. An extra bonus is that this pasta alla Greca is vegetarian and full of healthy ingredients, so I ask: what’s stopping you from making this tonight?
1 16 oz. package of pasta
1 6.5 oz jar of artichoke hearts, quartered
1 7 oz. jar of sundried tomatoes, chopped
¼ c. kalamata olives, pitted and chopped
1 Tbsp. capers
3 cloves of garlic, minced
Juice from 1 lemon
¼ c. fresh parsley, chopped
Handful of baby arugula (optional)
2 Tbsp. olive oil
1 c. feta cheese
Red pepper flakes, salt and pepper to taste
Cook pasta according to package directions. Drain.
Heat the olive oil in a skillet over medium heat. Cook the garlic for 1-2 minutes, or until fragrant and lightly browned. Be careful not to burn it.
Add the garlic and the oil to the pasta. Add the artichoke hearts, sundried tomatoes, olives, capers, and lemon juice and stir to combine. Add the arugula, parsley, and feta and mix together quickly. Season with salt and pepper. Serve and enjoy!