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Kalamata olives—rich and fruity olives imported from Greece—make this Mediterranean-style recipe truly special. Great as a side dish or the main event. Penne or rigatoni pasta also work well in this dish.
Ingredients
8 ounces (230g) bow tie pasta, uncooked
1 tsp (5mL) olive oil
1 cup (180g) onion, thinly sliced
3 cloves garlic, minced
2 cups (300g) red peppers, cut into stips
1/4 cup (60mL) water, (or stock)
10 kalamata olives, chopped
1 tsp (2g) oregano
1/8 tsp (1g) crushed red pepper
1/8 tsp (1g) black pepper
4 ounces (115g) feta cheese*, crumbled (1 cup)
Directions
In a large pot, heat water to a boil. Cook pasta in rapidly boiling water.
While pasta is cooking, heat oil in a large nonstick skillet. Add onion and sauté until tender. Add garlic and stir in peppers. Cook for 2 minutes, then add water and cover, simmering until peppers are tender. Stir in olives, oregano, crushed red pepper, and black pepper.
Drain pasta and add to pepper mixture. Add feta cheese and toss well.
