Do you have a bottle of Retsina hiding in your cellar? Still trying to find the right dish to go with it? Well, your search is over. Here’s a quick casserole with flavors that will transport you straight to Santorini. This is a recipe where the tomatoes don’t absolutely have to be the best ever. Garden-fresh truck or backyard tomatoes are great, of course, but nice, bright-red romas from the grocery store will serve almost as well. And you probably don’t need to add salt to the recipe; the olives & feta will add plenty.
Pasta with Feta & Tomatoes & Olives
serves 6
1 pound shaped pasta, cooked 2 minutes less than the package directions
1 lb tomatoes, chopped
1 lb feta cheese, crumbled
1 tablespoon fresh rosemary, chopped
1 roasted red pepper, chopped (about 3/4 cup)
1 cup mixed olives
1 teaspoon oregano
1 + 2 tablespoons olive oil
3 + 4 tablespoons fresh lemon juice
3/4 cup Parmesan cheese
Lightly oil a 13 x 9-inch baking dish or equivalent. Combine pasta, tomatoes, feta, rosemary, pepper, olives, and oregano in large bowl. Drizzle with one tablespoon olive oil and 3 tablespoons lemon juice. Spoon into prepared baking dish. Sprinkle top of casserole with Parmesan cheese. Bake in 375º oven until quite hot throughout, about 30 minutes. Drizzle remainder of lemon juice and olive oil over casserole.