Greek Pasta

Greek Pasta


44 people made this

This is a great pasta sauce. It gets its Greek reference from the use of kalamata olives, capers, balsamic vinegar and feta.


Serves: 4 

  • 1 small onion, diced
  • 1 tablespoon olive oil
  • 5 cloves garlic, crushed
  • 1 (400g) tin Italian diced tomatoes
  • 200ml pasta sauce
  • 1 tablespoon capers, diced
  • 15 kalamata olives, pitted and sliced
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon salt and pepper, to taste
  • 1/2 teaspoon chilli flakes, to taste
  • 1/2 cup crumbled feta or grated Parmesan cheese

Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

  1. In a frypan cook onion in olive oil over medium high heat until tender and translucent.
  2. Stir in garlic and cook for 1 minute.
  3. Add tomatoes, pasta sauce, capers, olives, vinegar, salt, pepper and chilli flakes (if using).
  4. Reduce heat, cover and simmer for a minimum of 30 minutes or up to 2 hours, time permitting.
  5. Serve over pasta, fish or chicken and top with crumbled feta or grated Parmesan cheese.

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