Amazing Greek Pasta

    2 hours 20 mins

    This tomato sauce combines the flavors of garlic, onion, kalamata olives & capers. It is wonderful over any pasta or as a sauce for white fish or chicken.

    44 people made this

    Serves: 4 

    • 1 small yellow onion, diced
    • 1 tablespoon olive oil
    • 5 cloves garlic, minced
    • 1 (450g) can organic Italian diced tomatoes
    • 1 (180g) can tomato sauce
    • 1 tablespoon capers, chopped
    • 15 kalamata olives, pitted and sliced
    • 2 tablespoons balsamic vinegar
    • 1/2 teaspoon salt and pepper to taste
    • 1/2 teaspoon crushed red pepper to taste
    • 1/2 cup (40g) crumbled Feta or grated Parmesan Cheese

    Prep:20min  ›  Cook:2hr  ›  Ready in:2hr20min 

    1. In a skillet, cook onion in olive oil over medium high heat until tender and translucent. Stir in garlic, and cook for 1 minute. Add tomatoes, tomato sauce, capers, olives, vinegar, salt, pepper, and crushed red pepper (if using).
    2. Reduce heat, cover, and simmer for a minimum of 30 minutes, or up to 2 hours, time permitting. Serve over pasta, fish, or chicken, and top with crumbled feta or grated Parmesan cheese. Enjoy!

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    Reviews in English (43)


    This was wonderful!! I used over whole wheat spaghetti & my entire family loved it... even my picky eater. I also tried it again over Halibut & it was a huge hit. My daughter (who doesn't like fish) ate an entire piece. I will try it over baked chicken next. This will be a regular dish in our house.  -  02 Nov 2004  (Review from Allrecipes US | Canada)


    My husband said this was "interesting" but he liked it a lot. I added Feta to the sauce and tossed with penna. The sauce was a little salty, so be careful about adding too much salt to your pasta, it however was very good and we loved to sop up the left over with bread. I only simmered about 30 minutes, but don't feel it caused the taste to suffer at all.  -  25 Aug 2006  (Review from Allrecipes US | Canada)


    This was delish! I will definately be making this again!  -  24 Nov 2010  (Review from Allrecipes US | Canada)