Penne al Greco

 

With the weather getting cooler, I keep getting cravings for pasta so in keeping with my latest exploration of "exotic" flavors, I bring you a tasty Greek-inspired pasta dish.

Penne al Greco

1 lb. box penne pasta
1/3 cup chopped onion
1 tbsp. minced garlic
1 tbsp. olive oil
1 (28 oz.) can diced tomatoes
2 tbsp. Kalamata olives, minced
4 oz. feta cheese, crumbled
1 tbsp. fresh dill, chopped
1 tbsp. fresh oregano, chopped

Prepare noodles according to box directions.  While those are boiling, prep the sauce.

In a large skillet over medium-high heat, cook onion and garlic in olive oil until onions are translucent.  Mix in tomatoes and Kalamata olives, drop temperature to medium-low.

When the noodles are done, rinse with hot water and allow to drain.

Meanwhile, add feta cheese, fresh chopped dill and fresh chopped oregano to the sauce and mix well. 

Serve sauce over the prepared noodles, or blend them all together and enjoy!