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Salt-cured Sicilian capers — superior to brine-packed
Authentic Greek feta — horiatiki salad, spanakopita, baked
Tender artichoke hearts — antipasto, dips, pasta, pizza
Rice-shaped pasta — soups, Greek salads, pilaf-style dishes
Electric pasta extruder — rigatoni, penne, fusilli with bronze dies
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Salt-cured Sicilian capers — superior to brine-packed
Authentic Greek feta — horiatiki salad, spanakopita, baked
Tender artichoke hearts — antipasto, dips, pasta, pizza
Rice-shaped pasta — soups, Greek salads, pilaf-style dishes
Electric pasta extruder — rigatoni, penne, fusilli with bronze dies
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Cook pasta to desired tenderness in plenty of salted boiling water. In the meantime, soak and then crumble the feta cheese (you can substitute packaged crumbled feta cheese instead), dice the tomato, chop the parsley, and crush the garlic. As soon as the pasta reaches the desired tenderness, drain and divide into serving bowls. Next, heat the olive oil in a small saute pan, add the crushed garlic, and saute for just a minute until the garlic is toasted (being careful not to let it burn). Drizzle the oil and garlic evenly over the pasta and toss lightly. Then top the pasta with the feta cheese, followed by the tomatoes and the parsley, and finish with a few grinds of fresh ground black pepper. Eat right away while the pasta is warm!