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Ingredients
| chicken broth: 1/2 cup |
| kalamata olives: 1/4 cup (pitted and chopped) |
| salt: 1/4 tsp |
| black pepper: 1/4 tsp |
| fresh oregano (leaves): 1/4 tsp (chopped) |
| parsley: 1 tsp (chopped) |
| pasta (penne): 4 oz |
| olive oil: 1 Tbl |
| salted butter: 1 Tbl |
| garlic: 2 cloves (chopped) |
| feta cheese: 2 oz (crumbled) |
| fresh basil (chopped): 1 Tbl (chopped) |
Grecian Pasta
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
10 min -
Servings
2 serving(s)
Tags
- The sauce for this recipe is to be cooked quickly over a high flame so it is recommended that you have all ingredients preped and ready when you begin.
- Start by placing the olive sauce ingredients into a bowl and set aside. Place pasta into a large pot of boiling salted water. (Penne generally takes 10-12 minutes to cook al dente).
- When pasta is about 3-4 minutes from done, melt the olive oil and butter in a skillet over medium-high heat and brown the garlic. Add the olive sauce and let it simmer until pasta is ready.
- Drain pasta well, return it to the pot and stir in 2/3 of the sauce. Place the pasta onto a serving plate and pour the rest of the sauce over top. Sprinkle with feta cheese and fresh basil.