Greek salad, Greek pizza, Greek pasta… I will take it in any form! Kalamata olives, capers, artichoke hearts, and feta make this dish one of my favorites. The best part? It’s sooooo easy! I adapted this recipe from the original recipe from The Salty Marshmallow. Enjoy!

Ingredients

• 1 lb Fettuccine Pasta
• ¼ cup olive oil
• 3 Tbsp Butter
• ¼ cup red onion, finely chopped
• 5 cloves garlic, minced
• 1-14 ounce can quartered artichoke hearts, drained
• ½ cup kalamata olives, cut in half
• 1-14.5 ounce can diced tomatoes, drained
• 2 Tbsp capers
• ½ tsp salt
• ½ tsp pepper
• 1 tsp oregano
• 1 tsp basil
• ½ tsp dried dill weed
• ¼ tsp red pepper flakes
• ½ cup feta cheese

Directions

1. Cook the fettuccine according to package directions, drain and set aside.
2. While the pasta is cooking, heat the olive oil and butter in a large skillet over medium heat.  Add the minced onion and cook, stirring occasionally for about 5 minutes, until the onion is soft.
3. Add the garlic to the pan, cook stirring constantly for one minute.

4. Add the artichoke hearts, olives, tomatoes, capers, and seasonings to the pan.  Stir for 2-3 minutes until warm, then add the sauce mixture to the cooked fettuccine noodles.
5. Top with feta cheese as desired.  Serve immediately.

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