Since so many of you LOVED Betsy’s Peas and Pasta recipe, I thought I’d share more of my moms recipes from my childhood.
This one we always called “Greek Pasta”. This was a meal my mom would make when she needed to pull dinner together quickly. I asked her about the recipe and she “doesn’t quite know” where it came from, but believes it is a combination of her finesse and (perhaps) a published recipe she once read.
Prep time: 10 minutes | Cook time: 20 minutes
- One pound of pasta (your choice, though we recommend using spaghetti)
- 3/4 cup onion, chopped
- 8.5 ounces (one jar) of ‘Julienne Cut Sun Dried Tomatoes with Oil and Herbs‘
- 6 ounces of crumbled feta cheese
- 1/4 cup of chicken broth (“give or take”)
- One teaspoon of ‘Better Than Bullion Chicken Base’
- 3/4 cup of chopped kalamata olives
- Toasted pine nuts (optional)
- Finely chop the onion and kalamata olives.
- Boil water and cook pasta per the instructions on the box (we prefer our pasta al dente). Set aside.
- In a large pan, combine the chopped onion with the sun dried tomatoes and saute until the onions are tender.
- Add the chopped olives to the onion/tomato mixture.
- Mix the chicken broth with the ‘Better Than Bullion Chicken Base’ and add to the onion/tomato/olive.
- Bring the pot to a boil.
- Drain pasta and combine with onion/tomato/olive mixture.
- Stir well and top with roasted pine nuts (optional) and crumbled feta cheese.
Lastly, Enjoy! Make sure to tag us in any of your photos. It will make my mom and I’s day! #BetsysGreekPasta