Greek Pasta
Servings 4
Equipment
- Large pot
- Large skillet
Ingredients
- 8 oz angel hair pasta cooked per instructions, reserving ¼ cup of cooking water
- 2 tbsp toasted pine nuts
- 1 tbsp olive oil
- ¼ small red onion diced
- Handful of grape tomatoes
- ¼ tsp oregano
- ¼ tsp crushed red pepper flakes
- Sea salt and freshly cracked pepper to taste
- 3 cloves of garlic minced
- Handful of kalamata olives halved
- ½ cup of chicken broth
- 1 cup of baby spinach
- Feta cheese crumbles to taste
Instructions
- Cook the pasta in a large pot of well-salted water according to the instructions, reserving ¼ cup of the cooking water.
- Toast the pine nuts in a DRY large skillet over medium heat for 2-3 minutes or until golden brown. Set aside.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring often, for 3-4 minutes.
- Add the grape tomatoes, oregano, red pepper flakes, sea salt, and freshly cracked pepper to taste. Cook for 1-2 minutes.
- Add the minced garlic and kalamata olives, then cook, stirring constantly, for 1 minute.
- Add the chicken broth and cook for 2-3 minutes.
- Add the cooked and drained noodles to the large skillet, along with the spinach and pine nuts. Toss to coat, and cook for 1 minute until the spinach wilts. Add any reserved pasta water, if needed.
- Taste and re-season with sea salt and freshly cracked pepper.
- Add the feta cheese, then toss and serve immediately. Enjoy.