This is a great pasta sauce. It gets its Greek reference from the use of kalamata olives, capers, balsamic vinegar and feta.
This was wonderful!! I used over whole wheat spaghetti & my entire family loved it... even my picky eater. I also tried it again over Halibut & it was a huge hit. My daughter (who doesn't like fish) ate an entire piece. I will try it over baked chicken next. This will be a regular dish in our house. - 02 Nov 2004 (Review from Allrecipes USA and Canada)
My husband said this was "interesting" but he liked it a lot. I added Feta to the sauce and tossed with penna. The sauce was a little salty, so be careful about adding too much salt to your pasta, it however was very good and we loved to sop up the left over with bread. I only simmered about 30 minutes, but don't feel it caused the taste to suffer at all. - 25 Aug 2006 (Review from Allrecipes USA and Canada)
This was delish! I will definately be making this again! - 24 Nov 2010 (Review from Allrecipes USA and Canada)