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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring a lg. pot of water to a boil. Add the pasta to the water, and cook until al dente, following the suggested cooking time on the box. | 2. While the pasta cooks, put the olives, olive oil, garlic, parsley, capers, lemon juice, and oregano in a food processor fitted with the metal blade. | 3. Turning the machine on and off rapidly, pulse the ingredients a few times, then scrape down the work bowl, and process continuously until the mixture forms a coarse but uniform paste. | 4. As soon as the pasta is done, drain it, and immediately toss with the tapenade, and 1/2 of the Feta and 1/2 of the tomatoes. | 5. Top with the remaining Feta and tomatoes, and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pasta	1			19.5611	2.8349	0.4366	0.6549
kalamata olive	1		pitted	-	-	-	-
extra virgin olive oil	1 1/4	cups		-	-	-	-
garlic clove	3			-	-	-	-
italian parsley	3/4	cup		-	-	-	-
caper	1/3	cup	drained	10.5493	2.2429	1.0825	0.3945
lemon juice	3	tablespoons		10.065	3.1568	0.1601	0.1098
oregano	1	tablespoon	dried	7.95	2.0676	0.27	0.1284
feta cheese	1		crumbled cut	396.0	6.135	21.315	31.92
rom tomato	5		halved cored seeded cut	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.