Preparation:
Fill your largest pan with salted water and place on stove to boil (I
actually
use a frying pan). Open the kalamata olives, slice the French bread, pour a
little olive oil in small container for dipping , uncork the wine and serve
all as appetizer. Place lettuce greens in separate bowls, then add sliced
cucumbers and cherry tomatoes (these are much hardier than other tomatoes)
and
top with crumbled feta cheese. Serve salad with olive oil and balsamic
vinegar, salt and pepper (okay, so we forgot the pepper grinder).
When water boils, add pasta (I like the thin capellini or vermicelli because
it cooks so, fast). As soon as pasta is aldente, remove from heat and drain,
while you quickly warm the marinara sauce in the same pan. Place pasta in
separate bowls, add sauce and top with shredded romano. If you're like me
and
have a shortage of bowls, you build the pasta entree right on top of the
Greek
salad. Voila, 4-6 of you are eating in less than 15 minute |
