Wednesday, January 28, 2009

Penne with Feta Kalamata Marinara

This is one of my favorite pasta sauces; it also reminds me of my greek friend who taught me the dish.

2 oz Fiber Gourmet penne (130kcal)

Greek Marinara Sauce: (makes 3 servings)
1/2 red onion, finely diced
1 garlic cloved, minced or microplaned
1/2 ts extra virgin olive oil
1/2 yellow or red bell pepper, cut into thin slices or small cubes
1 TB capers
1/4 cup kalamata olives, sliced
1 ts anchovy paste (or 2 anchovy filets)
1 can diced tomato (no-salt) (I used cherry tomatoes)
a few fresh tomatoes, diced
1 TB tomato paste, dissolved in some water
1 TB dried oregano
salt (little), pepper
2 oz fat-reduced feta cheese
splash of chardonnay
Optionally: 4 oz of shrimp

Cook the pasta in a pot for 10 min. At the same time, heat the olive oil in a pot, and sautee the onion first, and once translucent add the garlic for 1-2 mins. Then, add bell paper, capers, olives, stir and heat for 1-2 min. Add the can of tomatoes, the fresh ones, tomato paste and the anchovy paste. Stir well and heat through. Add oregano, salt and pepper, the white wine, and crumble the feta cheese into the sauce. Stir well, and the feta cheese will dissolve into the sauce making it creamy. Simmer for a few more min.

Drain the pasta, leave a bit of pasta water in the cooking pot, and place it back on the stove. Add enough sauce for 1 serving to the pot, heat again, add the pasta back into the sauce, stir, and serve with some fresh grated parmesan cheese. Enjoy!

Entire dish as pictured above is about 200kcal.

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