Mediterranean Pasta

It?s still Tomato Week II: Tomatwo, which means I?m posting yet another recipe with canned tomatoes. I told you I like tomatoes. I was not joking.

Can't you just envision eating this on a Cyprian terrace overlooking the cobalt blue waters of the Mediterranean Sea? I can.

Mediterranean pasta is one of my favorite, ?I don?t feel like cooking? meals to prepare. It requires two pieces of cookware (a pot to boil the pasta and a skillet for the sauce) and less than 20 minutes to prepare. And it?s delicious. Plus, I always have the ingredients on hand to make it because they are all canned or jarred (except the feta cheese, which is optional anyway). Even better, Mini Eats likes it and it?s easy for her to eat without assistance.

And if I still haven?t sold you on this pasta dish, I?ll mention that you can make as little or as much as you want with about the same amount of effort. Just use smaller or larger cookware.

Most of the work happens in this one skillet. Easy to cook and easy to clean.

This meal isn?t rocket science?add what you like; skip what you don?t like?but I?ll give you a recipe anyway.

Mediterranean Pasta
serves 2-4

6-8 ounces dried penne pasta
2 tablespoons olive oil
1 can (~14 ounces) diced tomatoes, drained
1 tablespoon (one bulb)�minced garlic
1/2 jar (~6 ounces) marinated artichoke hearts
1/2 jar (~6 ounces) roasted red or red and yellow peppers
1/4 cup kalamata olives
1 heaping tablespoon capers
1/2 teaspoon each: dried crushed rosemary, oregano, and basil (add more as desired)
salt and pepper to taste
2-4 ounces crumbled feta cheese

Cook pasta in salted water according to directions. Penne usually takes a bit longer to cook than smaller pasta.

Meanwhile, combine the remaining ingredients (except salt, pepper, and feta) in a large skillet and simmer over medium high heat until the water cooks down slightly into a sauce and the flavors combine (about 10-15 minutes). Stir occasionally. Add salt and pepper to taste.

When done, drain the pasta and place in a large bowl. Add the sauce and stir in the feta.

Eat and enjoy the satisfaction of knowing this plate of pasta would cost $12-18 in a restaurant.

Source: http://lesleyeats.com/2011/12/15/mediterranean-pasta/

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