Greek Pasta

Name: Greek Pasta
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean, European, Greek
Ingredients: 57 grams sliced black olives, drained; 177 milliliters crumbled feta cheese; 3 cloves garlic, minced; 454 grams mushrooms, sliced; 79 milliliters olive oil; 1 teaspoon dried oregano; 454 grams linguine pasta; 3 tomatoes

Greek Pasta takes around 30 minutes from beginning to end. This recipe covers 27% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 721 calories, 23g of protein, and 29g of fat each. Head to the store and pick up oregano, feta cheese, olive oil, and a few other things to make it today. It works well as an affordable main course. Users who liked this recipe also liked Greek Pasta, Greek Pasta, and Greek Pasta.

Instructions

Bring a large pot of lightly salted water to a boil. Plunge whole tomatoes in water briefly, until skin starts to peel.

Ingredients you will need

Whole Tomato

Water

Equipment you will use

Pot

Remove with a slotted spoon and place in cold water.

Ingredients you will need

Water

Equipment you will use

Slotted Spoon

Add pasta to boiling water and cook for 8 to 10 minutes or until al dente; drain.

Ingredients you will need

Pasta

Water

While pasta is cooking peel blanched tomatoes and chop.

Ingredients you will need

Tomato

Pasta

In a large skillet over medium heat, heat olive oil. Stir in garlic and mushrooms and saute until mushrooms begin to give up their juices. Stir in tomatoes and oregano and cook until tomatoes are tender.

Ingredients you will need

Mushrooms

Olive Oil

Tomato

Oregano

Garlic

Equipment you will use

Frying Pan

To serve, plate pasta, top with hot tomato sauce and sprinkle with feta and olives.

Ingredients you will need

Tomato Sauce

Olives

Pasta

Feta Cheese

Equipment

Pot

Slotted Spoon

Frying Pan

Ingredients

Servings:

57grams

sliced black olives, drained 177milliliters

crumbled feta cheese 3cloves

garlic, minced 454grams

mushrooms, sliced 79milliliters

olive oil 1teaspoon

dried oregano 454grams

linguine pasta 3

tomatoes

Recommended wine: Moschofilero, Assyrtiko, Agiorgitiko

Moschofilero, Assyrtiko, and Agiorgitiko are my top picks for Greek. If you feel like going Greek with your Greek food, assyrtiko and moschofilero are both lovely white wines to pair with chicken, seafood, etc. Agiorgitiko is a full bodied red suitable for roasted meats and lamb. You could try Gaia Monograph Moschofilero. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 16 dollars per bottle.

Gaia Monograph Moschofilero

The grapes for the Monograph Moschofilero come from vineyards located in the Arcadianplateaus in the Mantinia region of Peloponnese, at an altitude of 1,500ft. In this cool climate,the pink-skinned Moschofilero thrives, developing intense, spicy and floral aromatics andcrisp acidity.This lively, dry white wine has an intensely floral and fruity nose, with hints of rose petaland spice. A refreshing wine, with a crisp acidity and flavorful finish.Playing off its charactistically floral bouquet, this wine is a great pairing for seafood, MiddleEastern and Asian cuisine, or paired with fresh fruit or fruit-based desserts.