I can go just so long without a good pasta dish. Greek Pasta Toss is a scrumptious way to use up open bits of edibles in fridge! This dish goes on my “quick fix” list, taking less than a half hour to put together (and little clean-up to do). In addition it’s easy to make into a one dish meal by adding baby spinach or peas.
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Greek Pasta Toss
Ingredients
- 1/2 lb pasta (I used fettuccine)
- 3-4 TBSP butter
- Salami cut in bite size pieces
- 4 cloves garlic, pressed or minced
- 10-12 kalamata olives, halved
- Roasted garlic extra virgin olive oil, or regular EVOO
- Baby spinach (optional)
- Grape tomatoes, quartered or halved (optional)
- Crumbled feta
- Fresh basil leaves
- Fresh oregano leaves
- Salt and pepper
Instructions
- Cook pasta 2 minutes short of total cooking time. Reserve 1 cup cooking water. Drain pasta and set aside.
- In the same pot you cooked the pasta, melt the butter and add the salami. When the salami has begun to cook, add garlic. Cook and stir until garlic is cooked, but not brown. Put heat on low.
- Toss in cooked pasta, olives, and spinach and tomatoes (if using).
- Drizzle with EVOO and add a little pasta water, to help toss everything together well.
- Now toss in feta, basil, oregano, salt and pepper.
- Add pasta liquid and EVOO as needed.
- Other additions: peas, cannellini beans