Sunday, September 18, 2011

Creamy, Greek Inspired Tomato Sauce

Camera phone again.... sorry. Maybe I will not get so lazy in the future. :)

Greek Inspired Pasta? Yes, please! 
I realized once I started cooking that I did not have enough feta cheese. Recipe calls for 12 oz and I only had 6. Boo! I did have some mascarpone cheese in the fridge and decided to use that. It worked out great and actually helped to make the sauce creamier. I was going to add chopped spinach at the end, but I forgot. Maybe next time because there will be a next time!

2 tablespoons Olive Oil
2 tablespoons Butter
1 tablespoon fresh oregano leaves; finely chopped
4 cloves garlic; chopped
1 large red onion; chopped (I used a white onion)
1/2 cup dry white wine (I used chicken stock)
2 pints cherry tomatoes;  halved if large
Freshly ground pepper
1 pound penne pasta (I used whole grain)
12 ounces Greek feta, crumbled (about 1 1/4 cups)
1/4 cup fresh mint leaves; chopped
1/2 cup fresh parsley; chopped

Bring a large pot of salted water to a boil for the pasta.

Heat the oil in a large skillet or pot with a tight-fitting lid over medium to medium-high heat. Melt the butter into the oil. When the butter begins to foam, add the oregano, garlic and onions and cook until softened, about 5 minutes. Add the wine or stock and cook for 1 minute. Add the tomatoes and season with salt and pepper. Cover and cook until the tomatoes have burst and the sauce is thickened, 12 to 15 minutes.

Meanwhile, add the pasta to the boiling water and cook until al dente. Reserve 1/2 cup of the cooking liquid, then drain the pasta.

Stir the sauce, then add the feta and cook until melted, about 1 minute. Add the pasta and the reserved cooking liquid and toss to combine, 1 to 2 minutes. Top with the mint and parsley, and serve.

Source: Food Network

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