Greek Pasta

    55 minutes

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

    44 people made this

    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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    Reviews in English (44)


    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)