Keeping It Fresh Friday: Capellini a la Greco

Yeah, I'm posting this early, as we have Mark's family visiting us for an extended weekend.  So keep it fresh, Thursday!

Capellini Pomodoro was a staple in my family growing up.  However, we didn't call it that.  In my household, we had always called it "Fergie's Thing", after a cookbook accredited to Sarah Ferguson.  In fact, it wasn't until I was in college that I discovered that the dish was not invented by the Duchess.  I learned that this dish is in fact very traditionally Italian.  And that it went by Pomodoro, meaning "with tomatoes".   Its so incredibly simple and I've made it so many times that I don't follow a written recipe.  In fact, I had to look up measurements for writing down this version for you.  Exactly how much oil was I eyeballing?  What is a standard-size cheese tub?

But here you will find not the traditional tomato-basil dish I grew up with.  Like I said, I've made it many times and want to give it a little new life for my family.  So this is my own variation, a dish I am calling Capellini a la Greco.  Spinach, dill, feta and olives are added to the dish, but the star still remains fresh and fabulous tomatoes.  Is it really what an Italian would think of as Greek-style?  Probably not.  But after all, I'm Hispanic and German.  So here's my American interpretation of a Greek take on an Italian dish.  Buon Appetito, Buen Provecho, Kali Orexi.

Enjoy.

How to Make Capellini a la Greco:
Serves: 4
Time: 20 min.

Ingredients:
12 oz. capellini pasta (any thin, long noodle can substitute) 
2 T. olive oil, divided
1 garlic clove, minced
4 vine ripened tomatoes or 6 Roma tomatoes, diced
1 T. red wine vinegar
8 oz. baby spinach leaves
1 T. fresh dill, roughly chopped
8 oz. crumbled feta
1/3 c. kalamata olives
1/2 lemon


1.  Cook pasta in boiling salted water, in large stock pot,  according to package directions.


2.  Meanwhile, heat 1 T. olive oil in large nonstick skillet.  Add garlic and saute until fragrant, about 30 seconds.  Add tomatoes and red wine vinegar.  Saute for 6 min.  Or until the pasta is ready.  I don't usually time this step.

3.  Drain pasta and return to pot.  Add 1 T. olive oil and toss to coat.

4.  Add spinach and dill to tomatoes.  Toss until spinach wilts, about 2 min.

5.  Add sauce to pasta.  Add half of the cheese and the olives.  Squeeze lemon over pasta.  Toss to coat.

6.  Serve immediately, sprinkling remaining cheese on top of each serving. 






Want the more traditional version?   
To Make Capellini Pomodoro:
Omit the spinach.  Substitute 2-3 T. chopped basil for the dill.  Substitute Parmesan cheese for the feta.  And omit the olives and lemon.  Switch the red wine vinegar for balsamic.  If you're my mom, add a lot more balsamic vinegar (she's crazy about the stuff). 


Note: I acknowledge that there are no olives in the photo.  We realized the error after dinner was served and added it much later in the meal.