Fresh Greek Pasta Recipes

GREEK PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Plunge whole tomatoes in water briefly, until skin starts to peel. Remove with a slotted spoon and place in cold water. Add pasta to boiling water and cook for 8 to 10 minutes or until al dente; drain.
• While pasta is cooking peel blanched tomatoes and chop.
• In a large skillet over medium heat, heat olive oil. Stir in garlic and mushrooms and saute until mushrooms begin to give up their juices. Stir in tomatoes and oregano and cook until tomatoes are tender.
• To serve, plate pasta, top with hot tomato sauce and sprinkle with feta and olives.

GREEK PASTA SALAD

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Rinse with cold water and drain well in a colander set in the sink.
• Whisk together the vinegar, lemon juice, garlic, oregano, salt, pepper, and olive oil. Set aside. Combine pasta, tomatoes, onion, green and red peppers, cucumber, olives, and feta cheese in a large bowl. Pour vinaigrette over the pasta and mix together. Cover and chill for 3 hours before serving.

FRESH GREEK PASTA SALAD

Steps:

• Cook pasta according to package directions. Drain in a colander. Rinse with cold water; drain again.
• In a large bowl toss together the cooked pasta, tomatoes, cucumber, green onions, and olive.
• In a screw-top jar combine the olive oil, lemon juice, basil, the 2 tablespoons oregano, anchovy paste (if using), garlic, salt, and pepper. Cover and shake well. Drizzle over past mixture; toss to coat.
• Cover and chill in refrigerator for as least 2 hours or up to 24 hours.
• To serve, add feta cheese; toss. Sprinkle fresh oregano leaves.