Feta, Black Olives & Tomato Pasta in White Wine Sauce

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:

Unbe­liev­ably sim­ple to whip together.  Boil your water & then add pasta, cook pasta until al dente.  Remem­ber over boil­ing pasta may be one of the seven deadly sins of cooking.

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.

Tagged as: black olives, easy, feta, food & drink, greek, italian, meatless, pasta, recipe, simple, tomato, vegetarian, white wine