Quick and easy Greek pasta is a delectable recipe which you can prepare in minutes. Use any type of pasta if desired. I prefer using white wine instead of vinegar because of its aromatic flavor. I also like the way it enhances the taste of the tomatoes. Chili flakes or chili oil are great additions which can liven up the dish even more.
1 8 oz. package spaghetti
1 10 oz. bag fresh spinach
1 small head of cabbage, quartered
1 8 oz. pack sliced fresh mushrooms
1/4 cup red wine vinegar
1/4 cup balsamic vinegar
2 14.5 oz. cans diced tomatoes
1/4 cup chopped fresh basil
1 tablespoon chopped fresh parsley
1 6 oz. can sliced black olives, drained
Extra-virgin olive oil, or as needed
2 ounces crumbled feta cheese
Salt and freshly ground black pepper to taste
Crumbled feta cheese, for garnish
Fresh basil leaves, for garnish
Cook the pasta in a large pot of salted boiling water until it is al dente or according to package instructions. Drain and set aside.
In a large saucepan, heat the 1/4 cup of olive oil over medium flame. Cook the spinach and mushrooms in hot oil for ten minutes or until they give off moisture. Add the red wine vinegar and the balsamic vinegar. Set the flame to high and bring it to a boil. Stir in the tomatoes, basil, parsley and black olives into the boiling vegetable and vinegar mixture. Reduce the heat to low and simmer it for another 10 minutes or until all the flavors come together. Stir occasionally.
Add the cooked pasta to the tomato and herb mixture and gently toss to coat the pasta. Continue to simmer it for another ten minutes or until the flavors bend together. Season it with salt and freshly ground black pepper. Drizzle more olive oil if desired. Stir in the 2 ounces of feta cheese. Divide the pasta among individual plates or place it on a serving platter. Sprinkle some feta cheese over the plated pasta and garnish with basil leaves. Serve immediately with garlic bread.
Image from: little blue hen