The original recipe calls the fresh tomatoes the star of the dish. Since it's winter, and tomatoes aren't exactly at the height of freshness, I decided to take it up a notch by adding some grilled chicken. You could also make it a little more health conscious by using whole wheat spaghetti, like I will next time. I only had regular spaghetti on hand, and when I looked at the nutritional label I about died.
I think this would be awesome with some sauteed shrimp too. Just saute it in the oil for a minute before adding the pasta. Yum!
Try this! It is so delicious. The heat of the pasta, and then of course the oil & the hot pan melted the feta slightly and made the "sauce" creamy and delicious. The husband and I absolutely loved it and I hope you will too!
Greek Spaghetti with Grilled Chicken, Tomatoes, Olives, Garlic, & Feta
(Adapted from Food & Wine Magazine)
- One pint of cherry tomatoes, halved
- 1/2 C. of pitted kalamata olives, halved
- Four ounces of crumbled feta
- 1.5 T. of drained capers
- 6 T. of Olive Oil
- 4 cloves of Garlic
- 1/2 LB. of whole wheat spaghetti
- *** Two grilled chicken breasts. OPTIONAL***
- Put the tomatoes, olives, capers & half of the feta in the bottom of a large bowl.
- Bring a pot of water to a boil. Once boiling, salt the water and drop in the spaghetti. Cook til al dente.
- When the pasta is done, drain and pour into the bowl with the chopped tomatoes, olives & cheese.
- In a separate pan, heat the olive oil on medium and then add the garlic. Cook for a minute, stirring every so often.
- Pour the pasta mixture into the oil & garlic. Use tongs to combine thoroughly. Let hang out in the pan for about a minute, letting the flavors come together.
- Plate the pasta and top each plate with the remaining feta. If desired, add some sliced grilled chicken for some extra delicious protein!