Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  capellini or vermicelli
  1                jar  -- can or cup of
                        kalamata olives
  1                jar  favorite marinara sauce
  1              small  contai  shredded romano cheese
  1                     basket cherry tomatoes
     1/2         pound  lettuce greens mix
  1                     cucumber
  1       small bottle  olive oil
  1       small bottle  balsamic vinegar
     1/4         pound  feta cheese
  1                     loaf of French bread
  1             bottle  red wine -- Chianti or Merit
  8             ounces  Halvah
                        Earl Grey tea
                        Cocoa

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

Nutritional Information:

3450 Calories (kcal); 307g Total Fat; (77% calories from fat); 42g Protein; 157g Carbohydrate; 101mg Cholesterol; 1331mg Sodium