Greek Pasta

Serves 4

ingredients

/2 pound spaghetti
1 can (2 1/4 ounces) sliced ripe olives or Calamata olives
5 shallots
3/4 cup (4 ounces) sun-dried tomatoes, packed in oil, plus 3 tablespoons of the oil
8 ounces feta cheese
Salt and freshly ground black pepper

directions

1
Cook the spaghetti in a large pot of boiling water until tender but still firm, 8 to 9 minutes.
2
Drain well, reserving 1/2 cup of the cooking water for the pasta sauce.
3
Meanwhile, drain the olives (pit and slice olives if using calamata olives) and chop the shallots.
4
Slice the sun-dried tomatoes into thin strips. Pour 3 tablespoons of the sun-dried tomato oil into a large frying pan. Cook the shallots in the tomato oil over medium-high heat until soft, 1 to 2 minutes.
5
Add the tomatoes to the pan and toss to combine. Remove the pan from the heat.
6
Crumble the feta cheese into the tomato mixture. Add the olives and season with salt and pepper to taste.
7
Add the spaghetti and reserved pasta water to the pan and toss the ingredients together over low heat until the mixture is thoroughly combined and heated through.

notes

Per serving: 519 calories; 28 g fat (10 g saturated fat; 49 percent calories from fat); 53 g carbohydrate; 50 mg cholesterol; 17 g protein; 830 mg sodium; 3 g fiber.

Source: Adapted from "The 5 in 10 Pasta and Noodle Cookbook" by Nancie McDermott