Mediterranean Penne Pasta
Why I Love This Recipe
Years ago when I lived in Portland, Oregon there was a Bar & Grill that my ex boyfriend now good friend Nick worked at. It has a few years now, I do not know if the place still exists. The establishment was called Starkey's. It was a local gay restaurant and upscale bar. At the time the owner's Carl & Archie had a dish on the menu that I had always loved and would order it when I would go there. Over the years I have successfully recreated the dish at home and for catered events, but I added some tweaks to the original recipe that I believe add some extra depth in flavor and complexity to the dish.
Ingredients You'll Need
1 Box Penne Pasta
1 jar of large pitted kalamata olives
1 12 ounce container of feta cheese
7-8 sun dried tomatoes in oil, drained and julienned
1 pound of hangar steak or chicken breast, sliced into chunks
1 jar of marinated artichoke hearts, chopped
salt and pepper to taste
1/8 cup white wine
This recipe goes really fast and can be on the table in just a few minutes.
Prep sun dried tomatoes and steak by slicing them into proper cuts.
Start by adding pasta to boiling water.
Saute beef or chicken, caramelize the meat slightly.
Once sauted, drain any excess juices. Add 1 Tablespoon of olive oil to pan and turn up heat. When you hear the meat sizzle add the mushrooms, let the mushrooms start to soften up some and then add the tomatoes. Stir fry for about a minute or so. Add artichoke hearts, and olives with a little feta cheese. stir fry 45 seconds and add wine and continue to stir fry for 1 minute, stirring or tossing constantly.
Remove from heat and put into a large bowl.
top with feta cheese
Serve with with some crust bread.