In the ongoing effort to keep my love of pasta from being overcome with the heat of summer I have another light pasta dish that we are loving. It combines my love of pasta, feta cheese (oh, I love feta cheese) and the tangy taste of black olives with the juicy sweetness of a cherry tomato all brought together in a light lemon white wine sauce. I’m in pasta heaven with a bowl of this & (of course) a glass of white wine to drink with it. Hubby of course takes 2nds & can’t wait to eat his leftovers the next day.
What You Need:
1 1/2 Cups Feta Cheese (cubed or large crumbs)
6 oz Black Olives (cut in half)
1 pint Cherry Tomatoes (cut in half)
2 Tablespoons of Fresh Oregano
1 Tablespoon of Fresh Thyme
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
1 Red Onion (diced)
4 Cloves of Garlic (minced)
2 Tablespoons Olive Oil
2 Tablespoons of Butter
1/2 Cup Dry White Wine
Juice of 1/2 a Fresh Lemon
12 oz box of bow-tie pasta
How to Put it Together:
WHILE your water is boiling you will cook diced red onion, minced garlic, cherry tomatoes & black olives in a pan. Start by adding your olive oil & butter into the pan over low-medium heat. Then add in your red onion cook for two minutes, add in your garlic. You want the onions to become translucent (see through) but not burnt, same with your garlic. Add in your tomatoes & black olives (I prefer to half both of these for ease of eating), slat & pepper, then add in your White Wine.
After your wine add in your fresh herbs. You’ll cook just until tomatoes soften and start to wrinkle (I know I’m SO technical in my terms, huh?). This should finish as your pasta is ready to drain. Overall the dish takes no more than 15 minutes to prepare.
In a bowl toss your pasta together with the black olive, tomato & red onion white wine sauce. After doing this add in your feta & squeeze the juice of 1/2 a lemon over top. I like mine to be broken into large crumbles, others might like cubes. Either way feta is good.