Mediterranean Pasta

 

Since going back to full time teaching this year, I have not had the time to play in the kitchen creating recipes like I was doing.  However, this weekend when I was home with my young, pasta loving daughter, I decided to get creative. 
 
We both love pasta and have no issue going meatless.  I combined a couple of recipes in my saved file to make this dish.  I just wanted to use things that I had on hand, but after looking at some of the other Mediterranean pasta recipes online, you could add other things like capers, artichokes, or pine nuts.

 

 

Mediterranean Pasta

 
Ingredients:

  • 1 pound penne pasta
  • 2 tablespoons oil
  • 2 tablespoons butter
  • 1/2 red onion, finely sliced
  • 3-4 cloves garlic, minced
  • 28 ounce can crushed tomatoes
  • 1 cup chicken broth
  • 1 cup heavy cream
  • Pinch red pepper flakes
  • Salt & pepper to taste
  • Kalamata olives, green olives, or any you prefer
  • Feta cheese or Parmesan if you prefer

 

Directions:

Cook pasta according to package directions.

In skillet, heat oil and butter.

Add sliced onions and cook until tender.

Add garlic, tomatoes, chicken broth, red pepper flakes, salt & pepper.

Cook 5 or so minutes on medium high heat.

Add cream.

Mix in sliced olives and any other add in ingredients.

Top with cheese to serve.