Tag Archives: mediterranean recipe

Friday recipe: Pasta with uncooked tomatoes, basil, capers, olives and feta

As you know by now, i am half Italian, from my mother’s side. So of course we had plenty of pasta growing up! My kids love pasta, they can have it everyday and not get bored. It’s all in the sauce, as my mother would say!

For me pasta is the easiest dish; you can make a sauce out of anything you have in your fridge or pantry. It’s easy, quick, and everybody loves it. In Lebanon they use a mix of yogurt and garlic with roasted pine nuts as a sauce for spaguetti, so you see, really anything works!

Pasta can be fattening if you have a big quantity, with creamy sauce for example, or with foie gras ( i had this once in Paris, unbelievably delicious!) or other fattening ingredients. Today’s recipe is perfect for summer days, fresh, and non-fattening (remember, in moderation!).

white-pastaYou can have it as a “primo” (starter) or as a main dish.

I usually use all kinds of pastas for my recipes, fusilli, penne, spaguetti, farfalle…Some sauces are better with a certain kind, but at the end, they all taste the same to me, so go with what you like!


2 tablespoons extra virgin olive oil, 3 cups chopped ripe tomatoes pr cherry tomatoes, 1 1/2 tablespoon capers, rinsed, 1/2 cup chopped Italian or Greek olives, 3 tablespoons minced flat-leaf parsley, 1/4 cup minced basil, salt and freshly ground pepper, 3/4 pound penne or fusilli, 2 ounces feta, crumbled (about 1/2 cup).

-Combine the olive oil, tomatoes, capers, olives, parsley, basil, salt and pepper in a large bowl and let sit for 30 minutes or longer.

-Bring a large pot of water to a boil. Add a heaped tablespoon of salt and the pasta. Cook until al dente, drain, and toss at once with the tomato sauce and feta. Serve hot or at room temperature.

(If you like, you can add 1 clove garlic, finely minced, to the sauce.)

*image via google

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Mediterranean Arugula sauce

Still in the south of France, enjoying my mini vacation, the food, the weather, the sight of the sea…

But as one local said, everything becomes boring after a while, even the sun and the sea…I guess at some point we all get bored with where we live, and this is why we need vacations! I have been away for a month now, between visiting my family and joining my husband here in France. I think i’m ready to get back to Montreal now!

Today is Friday, and as promised we have another delicious Mediterranean recipe.

Arugula is used a lot in Mediterranean countries, mainly in salads. Arugula adds a powerful health boost to any menu; it is a detoxifying, cancer-fighting food.


Arugula also helps to lower cholesterol, balance blood sugar and reduce the risk of heart disease. It is rich in vitamin K and promotes bone health.

Here is a recipe of Arugula sauce for pasta:

-4tbs olive oil, 2-3 cups chopped arugula, 3 green onions chopped, 1/4 cup almonds or walnuts chopped, 10-12 cherry tomatoes cut in half, 1/2 cup parmesan cheese (freshly grated), 1 cup fresh cream.

-Heat oil on medium heat, add arugula, nuts and stir 2-3 min. Add tomatoes, cheese, then cream. Simmer gently until it thickens (like heavy cream). Season with salt and pepper. This is enough for 1 lb of cooked pasta.


*image via google


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