International Extravaganza (Complete Meal)

Course : Pasta
Serves: 4-6
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1 pound capellini or vermicelli
1 jar kalamata olives
1 jar favorite marinara sauce
1 cup shredded romano cheese
1 pint cherry tomatoes
1/2 pound lettuce greens mix
1 medium cucumber
1 bottle olive oil
1 bottle balsamic vinegar
1/4 pound feta cheese
1 pieces French bread loaf
1 bottle red wine -- Chianti or Merit
8 ounces Halvah
1 cup Earl Grey tea
1 tablespoons Cocoa

Preparation / Directions:

Fill your largest pan with salted water and place on stove to boil (I actually use a frying pan). Open the kalamata olives, slice the French bread, pour a little olive oil in small container for dipping , uncork the wine and serve all as appetizer. Place lettuce greens in separate bowls, then add sliced cucumbers and cherry tomatoes (these are much hardier than other tomatoes) and top with crumbled feta cheese. Serve salad with olive oil and balsamic vinegar, salt and pepper (okay, so we forgot the pepper grinder). When water boils, add pasta (I like the thin capellini or vermicelli because it cooks so, fast). As soon as pasta is aldente, remove from heat and drain, while you quickly warm the marinara sauce in the same pan. Place pasta in separate bowls, add sauce and top with shredded romano. If you're like me and have a shortage of bowls, you build the pasta entree right on top of the Greek salad. Voila, 4-6 of you are eating in less than 15 minute


Nutritional Information:

3450 Calories (kcal); 307g Total Fat; (77% calories from fat); 42g Protein; 157g Carbohydrate; 101mg Cholesterol; 1331mg Sodium

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