Grecian Pasta

Grecian Pasta

2 tablespoons olive oil, divided

2 cloves, minced

½ thinly sliced red pepper

½ thinly sliced yellow pepper

½ thinly sliced green pepper

2 large ripe tomatoes, peeled, seeded and diced in ½ inch pieces (2 cups)

4 ounces soft goat cheese (Chevre)

Cooked Penne pasta

½ cup coarsely chopped toasted hazelnuts

½ cup cooked artichoke hearts, quartered

½ cup Kalamata or Sicilian olives

¼ cup chopped fresh basil

2 tablespoons fresh lemon juice

Freshly ground black pepper to taste


In a large skillet, heat one tablespoon olive oil.  Over medium heat, sauté garlic until softened, about two minutes.  Add peppers and sauté for another two minutes.  Add tomatoes and stir just until they release their juices, about two minutes.  Stir in goat cheese to make a creamy sauce.  Toss with cooked pasta, hazelnuts, artichokes, olives, and basil.  Drizzle with lemon juice and remaining olive oil.  Season with freshly ground black pepper to taste.



To peel tomatoes, spear the stem end with a fork.  Holding the fork, immerse tomato in boiling water for about one minute.  Cool by holding the tomato in a stream of cold water.  The peel should slip off easily.



To seed tomatoes, cut in half horizontally.  Place one half in the palm of your hand like you were holding a baseball for an overhand throw.  Firmly squeeze at the same time, making a downward throwing motion over the sink or waste basket.  Most of the seeds will come out.  Just don’t let loose!


Penne Pasta

2 ½ quarts water

2 teaspoons salt

8 to 10 ounces Penne Pasta


In a four-quart kettle bring the water to a boil.  Add salt and pasta, stir and cook until just barely tender, about eight to ten minutes.  Drain and rinse.

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