Mediterranean Olive Toss
The journey into the vibrant flavors of the Mediterranean region is beautifully encapsulated in the "Mediterranean Olive Toss," a dish that was discovered and embraced during travels that transcended mere tourism to become a culinary adventure. At its heart, this recipe marries the bold, briny flavors of assorted olives with the creamy richness of feta cheese, the al dente satisfaction of penne pasta, and the sweet, roasted nuances of red peppers. This combination creates a tapestry of tastes and textures that are both comforting and invigorating, brilliantly embodying the spirit of Mediterranean cuisine. Inspired by this discovery, a quest was undertaken to recreate and refine this dish, eventually succeeding in capturing its essence. The invitation to share this "Mediterranean Olive Toss" recipe is not just about passing on a method of preparation; it's an offer to experience and savor the profound and uplifting flavors of the Mediterranean, inviting others to explore and delight in its culinary riches.
Prep Time 25 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Main Course
Cuisine Spanish
- 2 cups spinach leaves
- 1/2 cup feta cheese
- 7 pickled red peppers
- 1/4 cup Kalamata olives
- 1 package penne pasta
- 4 large cloves of garlic
- 1 8 ounces jar artichoke
- 1/3 cup olive oil
Fill a large pot halfway with liquid and bring to the boil, lightly toasted.
Return to a boil after adding the penne.
Heat pasta for ten minutes, covered, then rinse.
In a large skillet over medium heat, heat the olive oil on moderate heat and cook and mix garlic once aromatic, around 30 seconds.
5 minutes after adding the pine nuts, tomatoes, and artichokes to the skillet, stir to combine flavors.
Remove from the heat and stir in the penne pasta until well combined; toss the pasta mixture gently with the feta cheese.
Keyword feta cheese, red peppers