Try this easy pasta dish that pays homage to the Greeks of Venice.
Little known to most who visit Venice is history of a thriving Greek community. It was a great center of Greek merchants, traders, and members of the Orthodox Christian Church. As with other stranieri (foreigners), they were required to live within their own section of Venice. This dish marries the flavors of pasta and feta cheese. It is visually pleasing with red sun dried tomatoes and spinach. It is an easy and quick dish to make. With only a few ingredients you can have a complete meal in just a short time. I like to throw it together after a rough day at work.
Ingredients
- 1 pkg frozen spinach, thawed
- 8 oz feta cheese
- 1/2 cup julienned, sun dried tomatoes (packed in oil preferred)
- 1 pound linguine
- 1/2 cup extra virgin olive oil
- 1 clove garlic, sliced thin
Directions
- Bring 4 quarts of water to a boil in a large pot
- Squeeze water out of thawed spinach
- Heat 1 Tbs olive oil in a skillet over medium-low heat
- Add the garlic and cook for just a minute (do not let it brown)
- Add spinach and heat through, keep in pan
- When the water boils and add all the pasta at once and stir well
- Cut feta into small pieces if necessary, put into pasta bowl (a microwavable bowl is best)
- Add tomatoes and remaining olive oil to feta cheese, mix well
- When the pasta is cooked al dente drain and add immediately to the cheese mixture
- Add spinach and garlic, mix well
- Serve immediately
Note: The heat from the pasta and spinach will melt the cheese. If it doesn't melt enough pop it in the microwave for a minute. You can add extra oil if it looks too dry. Be careful. This dish can get heavy if you go overboard with oil.
Paula Laurita
Italian Food Host
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