Serving Size : 4
1 pound penne pasta
1/2 cup packed Italian parsley leaves
2 teaspoons drained capers
1 teaspoon packed fresh oregano leaves
2/3 cup extra-virgin olive oil
1 small fresh red chili pepper, minced
2 cloves garlic
1 small red onion, cut in rings
1/4 pound feta cheese, coarsely crumbled
12 kalamata olives, pitted and finely chopped
Cook pasta in boiling water until al dente. Meanwhile, mince the parsley, capers, and oregano together and place in a large bowl. Stir in the olive oil. Mince the chili pepper and garlic together and add to the bowl. Add onions, feta, and olives. When pasta is done, drain well and add to the bowl. Toss well, adding some of the hot pasta cooking water if a thinner sauce is desired.