Greatest Greek Spaghetti Recipe
Delicious Greek Spaghetti Recipe
If your looking for an easy pasta recipe that's incredibly delicious, look no further. This is one of my new favorite dishes I recently found online. Even my pickiest eaters love this Greek Pasta recipe.
Ingredients for Greek Spaghetti
- 1 1/2 Pounds Tomatoes, Cut into 1/2 inch Pieces
- 1/2 Cup Kalamata or Plain Black Olives, Pitted
- 1/4 Pound Colby Jack, Mozzarella or Feta Cheese, Cubed
- 3 Tablespoons Capers (optional), Drained
- 3 Tablespoons Parsley, Chopped
- 3 Tablespoons Herbs of Choice: Ex: Basil, Tarragon, Chives, Thyme, Fresh is Best
- 1/4 Teaspoon Salt
- 1/4 Teaspoon Ground Black Pepper
- 3/4 Pound or 1 Large Box Spaghetti
- 6 Tablespoons Olive Oil
- 3 Cloves Garlic, Minced
Directions for Greek Spaghetti
Directions for Greek Spaghetti
- In large glass or stainless-steel bowl, combine tomatoes, olives, cheese, capers, parsley, other herbs of choice, salt & pepper.
- In a large pot of boiling, salted water, cook spaghetti until soft-about 12 to 15 minutes-Drain.
- In a medium frying pan, heat olive oil over moderately low heat. Add garlic and cook, stirring for about 3 minutes.
- Add the cooked pasta and garlic oil to the tomato and herb mixture. Toss to coat.
- This dish can be served warm or chilled; depending on the season and your preference. My family enjoys both. Enjoy!
Origin of Pasta
Noodles existed in Asia long before Polo’s trip to China. Archaeologists believe that central Asia is most likely the first area to have produced noodles thousands of years ago. From Asia, it traveled westward. The way it reached Europe is unclear, though there are many theories—some believe that nomadic Arabs are responsible for bringing early forms of pasta westward. Once it reached the Mediterranean the process was refined, and durum wheat became the ingredient of choice for pasta flour because of its high gluten content and long shelf life. When durum wheat pasta is dried, it lasts indefinitely, making it a very convenient food to store. Over time, because of pasta’s affordability, shelf life, and versatility, it became firmly rooted in Italian culture. The warm Mediterranean climate of Italy is suited to growing fresh vegetables and herbs, which meant that Italians could get creative with a delicious variety of pasta sauces. Tomato-based sauces emerged as a favorite complement to pasta, and tomatoes remain the most popular ingredient in pasta sauce today.
Early Spanish settlers were among the first to bring pasta to America. Believe it or not, it was Thomas Jefferson that helped give pasta an initial push into popularity. During an extended stay in Paris from 1784-1789, Jefferson ate what he called macaroni… back then, the word could have referred to any shape of pasta. He enjoyed the dish so much that he returned to America with two cases in tow. When his supply ran out, he sent for reinforcements via a friend from Naples. Source: PBS-thehistorykitchen
Good to the Last Bite
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© 2014 Linda Rogers