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Feta, Kalamata Olive, Fresh Oregano, and Caper Sauce
For minimum effort, this sauce packs maximum flavor

1/2 cup packed, fresh flat-leaf parsley leaves plus additional chopped leaves for garnish
2 teaspoons drained capers packed in vinegar and brine
1 teaspoon packed, fresh oregano leaves
1/3 cup extra-virgin olive oil
1/4 to 1 small fresh, hot, red chili pepper, trimmed and seeded
2 garlic cloves
1 very small red onion, cut into rings
1/4 pound imported feta cheese, coarsely crumbled
12 kalamata olives, pitted and finely chopped

1. Mince the 1/2 cup parsley, capers, and oregano together, place in a serving bowl, and stir in the olive oil.
2. Mince the red chili and garlic together, and add to the olive oil mixture. Add the onion, feta, and olives.
3. Toss with hot pasta. (Add a little of the hot pasta cooking water if a thinner sauce is desired.) Season to taste and garnish with additional chopped parsley. Serve immediately.

For minimum effort, this sauce packs maximum flavor. We like it spicy, but you might want to cut back on the amount of chili. Also, the type of feta you choose will affect the texture mightily: creamy feta (like the ones made in France) will yield a creamier sauce, and drier feta (like much of the Greek feta) will yield a more crumbly sauce. We prefer the creamy texture. And we like tossing this sauce with small pieces of pasta corta, such as little penne or sedanini (little celery stalks). Makes enough sauce for 1 pound dried pasta