This Mediterranean pasta is a delight. You can throw it together in about 20 minutes and can please the family and a crowd. Serve it warm or at room temperature. 

 

Pair it with a glass of Pinot Noir or Cabernet Sauvignon, add in a green salad with balsamic vinaigrette on the side, and you have yourself a spectacular meal.  

 

10 oz. pasta, gluten-free or gluten-full 

4 Tbsp olive oil

3 cloves garlic, minced

1¼ grape tomatoes, quartered

½ cup Kalamata olives, pitted and halved

2 Tbsp capers. rinsed

½ cup feta cheese, crumbled 

¾ cup basil leaves, slice into a chiffonade

Salt and pepper

 

Cook pasta per the directions on the package. Drain and rinse with cool water. 

 

In a large skillet on medium-low heat, add the olive oil and garlic and sauté for 1 minute. Next, add the tomatoes, olives, and capers. Continue to sauté for 2 more minutes. Lastly, add the pasta, feta, basil, the remaining 2 Tbsp of olive oil, and toss to coat. Remove the skillet from the heat, season with salt and pepper to taste, and serve. 

 

Just Salt It, and enjoy!