Feta, Kalamata Olive, Fresh Oregano, and Caper Sauce
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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
SKU# 1214-recipe
