Friday, February 24, 2012

Greek Pasta

1/4 cup olive oil
4 garlic cloves, minced
1 pound small pasta shells
1 (15 oz.) can ready-cut diced tomatoes with their juice
1 diced red pepper
1/4 cup pitted and roughly chopped black olives
2 tbsp. red wine
1/4 tsp. crushed red pepper flakes***
1/4 cup finely chopped fresh parsley
1 cup crumbled feta cheese

***If you don't like lots of spice, don't use as much


Bring a large quantity of water to boil in a stockpot. Meanwhile, heat the oil in a small saucepan over medium-low heat. Add the garlic and cook 30 seconds; do not let it get at all colored. Remove the pan from the heat and set aside. 

Add the pasta to the boiling water and cook until very al dente, soft but not quite cooked through. It will continue to cook in the oven. Drain thoroughly in a colander and place back in the pot. Pour on the garlic oil and toss well. Let cool to room temperature, tossing occasionally to prevent sticking. 

Preheat the oven to 375 degrees. 

Mix in all the remaining ingredients. Place in a shallow 3-quart casserole (such as a 13×9 inch pan). Cover with foil. (The pasta can be assembled and refrigerated up to 24 hours in advance. Bring to room temperature before baking.) 

Bake, covered, for 25 minutes or until hot and bubbly. Remove the foil and bake another 5 minutes to lightly brown the top of the casserole. 

Total Servings: 6

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