Sunday, October 28, 2007

Caper and Olive Pasta

Caper and Olive Pasta
Serves 2

1 can whole tomatoes
¼ cup dry white wine
1 garlic clove
2 T olive oil
3 or 4 chopped green olives
2 T capers
½ lb linguine or spaghetti
1 cup feta

Add first three ingredients in blender. Heat oil in saucepan on medium high heat and add tomato mixture (reserve ½ cup of sauce) with olives. Stirring for about 6 minutes until thickened.

Cook ½ lb linguine or spaghetti. Reserve ¼ cup pasta liquid after draining.

Add pasta, ¼ cup coarsely chopped basil and ¼ cup parsley to tomato sauce. Coat pasta with sauce, adding pasta water if necessary. Add reserve ½ cup sauce and half of feta cheese. Place pasta in large bowl and sprinkle rest of cheese.


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