My husband was out for dinner tonight, so I was on my own. I whipped this up on spec, using ingredients I had around for another meal. Don't get too caught up with measurements; everything should be to your taste. The flavours are strong, so tinker with this at will.
as much pasta as you want, whatever shape you want
6 kalamata olives, pitted and chopped
about 1/4 cup finely chopped parsley
1 generous tbsp oil packed sundried tomatoes, chopped
1 clove garlic, crushed
olive oil & pepper
crumbled feta cheese
Cook the pasta until al dente. Drain it and return it to the pot. Drizzle with a bit of olive oil, just to lightly coat it so it doesn't stick together. Add the olives, parsley, sundried tomatoes and garlic. Grind pepper over the top, to taste. Toss all this together, add more olive oil if necessary, and any of the other ingredients you think you want more of. Crumbe the feta cheese over the top and serve.
Notes to the readership
- you can use other fresh herbs; chives might be nice, as would a little fresh basil. Chop well with a sharp knife.
- you could use vegetables such as spinach, broccoli, red onions, and mushrooms as well. If using spinach, keep back a few tablespoons of the cooking water from the pasta in the pot and then add the spinach; toss until wilted. If using broccoli, cut it into bitesized pieces add it to the pasta pot in the last minute or two of boiling; you just want it to be bright green so don't cook it too long. Then just pour it out with the pasta into the colander.
- roasted garlic (see a few posts down) would be awesome in this, too.