Greek Pasta
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| Serves | 3-4 |
| Cook time | 30 minutes |
Ingredients
- 1lb Pasta (use something curly; cavatappi, radiatorre, fusili)
- 1 pint grape tomatoes (cherry, or roma tomatoes will also work)
- 4-6oz good quality Feta cheese (Cubed or crumbled)
- 4oz pitted kalamata olives (rough chopped)
- 1/2 bunch Italian parsely (chopped)
- 3 cloves garlic (minced or put through a press)
- 2 tablespoons olive oil
- 4-5oz mushrooms (sliced)
Directions
| Step 1 | |
 Bring a large pot of heavily salted water to boil (just water enough to cover pasta) When water is boiling add pasta and cook according to directions (Before draining reserve about 1 cup of cooking water) | |
| Step 2 | |
 Slice small tomatoes in half, larger ones into 1/2" pieces Heat oil in a large sauté pan over medium-high heat, add mushrooms and cook until they start to squeak. (about the same amount of time it takes the water to boil) Add tomatoes and garlic and let cook down, stirring occasionally, let cook while pasta cooks | |
| Step 3 | |
 When pasta is done drain and return to the pot Add tomatoes, parsley, olives and cheese to pasta Stir and add water 1/4 cup at a time until you make a sauce that coats all the pasta (Cheese will melt and mix with the tomatoes and water to form a saucy coating; this doesn't make a heavy sauce.) Serve immediately | |