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.


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


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.

About Elliecoo 514 Articles
Four dogs, one partner. The dogs win.


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