Mediterranean Makaronatha Recipe
Tomato, onion, capers, garlic and spinach sautéed with white wine, topped with feta cheese crumbles, served with fettuccini and garlic bread
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Sautéed Mixture
Garlic Bread
Method
Cooking the Pasta
- 1
Cook the Fettuccini
In a large pot of salted boiling water, add the fettuccini and cook according to package instructions until al dente. Drain and set aside.
Sautéing the Vegetables
- 2
Sauté the Aromatics
In a large skillet, heat the olive oil over medium heat. Add minced garlic and diced onion, sauté until the onion is translucent, about 3-4 minutes.
- 3
Add Tomatoes and Capers
Stir in the diced tomatoes and capers, cooking for another 5 minutes until the tomatoes start to break down.
- 4
Add Spinach and Wine
Pour in the white wine and add the fresh spinach. Cook, stirring frequently, until the spinach has wilted and the wine has reduced slightly, about 3-4 minutes.
- 5
Combine with Pasta
Add the cooked fettuccini to the skillet, tossing everything together to combine well. Cook for an additional 2 minutes to allow the flavors to meld.
- 6
Top with Feta
Remove from heat and sprinkle crumbled feta cheese on top before serving.
Making the Garlic Bread
- 7
Prepare the Garlic Butter
In a small bowl, combine softened butter, minced garlic, and chopped parsley. Mix well until fully combined.
- 8
- 9
Bake the Garlic Bread
Place the bread halves on a baking sheet and bake in a preheated oven at 375°F (190°C) for 10-12 minutes, or until golden and crispy.
