Food You Can Eat: Basic Mediterranean Pasta

This is another super basic recipe, good for the cooking repertoire of college-age daughters (@loveshaq) or too-tired-to-cook humans of any age.

I’ve probably mentioned that I am a self-taught cook, so I have learned through trial and error which items to keep on-hand (aside from staples such as flour, sugar, baking soda, eggs, etc.)

If you keep feta, black olives, sun-dried or fresh tomatoes, olive oil, and pine nuts in your larder, you will always have “the stuff” for a tasty meal. Add “the cooked stuff” to pasta, rice, eggs, flat breads, pita pockets, or pizza crust – even bread will do – whatever you have, then mix, broil, or fry as needed.

Ingredients

1 (16 ounce) package uncooked farfalle pasta

¼ cup olive oil

3 cloves chopped garlic

½ cup pine nuts

1 teaspoon crushed red pepper flakes

2 tablespoons lemon juice

1 (2.25 ounce) can sliced black olives

½ cup chopped sun-dried tomatoes

1 cup crumbled feta cheese

salt and pepper to taste

Directions

Cook the farfalle pasta until al dente, drain and put in a large bowl. Set aside.

Heat the oil in a large skillet and cook the garlic and pine nuts until lightly toasted; they turn quickly, keep your eyes on them. (If your burn the garlic @butcherbakertoiletrymaker will yell at you). Add the red pepper, olives, sun-dried tomatoes, and lemon juice. Toss the pan contents over the pasta, crumble in the feta cheese. Season with salt and pepper.