Pasta Greca Recipe

Bring water to boil

Bring 4 liters (about 16 cups) of water to a rolling boil in a large pot. Add 2 tablespoons kosher salt once boiling.

Cook pasta

Add 12 oz dried bucatini or spaghetti and cook according to package instructions until just shy of al dente (about 1–2 minutes less than package time), stirring occasionally so pasta doesn't stick. Reserve 1 to 1 1/2 cups of pasta cooking water before draining. Drain the pasta and set aside.

Soften aromatics

While pasta cooks, heat 4 tablespoons extra-virgin olive oil in a large wide skillet or sauté pan over medium heat. Add the thinly sliced garlic and cook 30–60 seconds until fragrant but not browned.

Cook onions and vegetables

Add the thinly sliced red onion, julienned carrot, and sliced celery. Sauté for 6–8 minutes, stirring frequently, until softened and the onion is translucent and beginning to caramelize at the edges.

Add tomatoes and seasoning

Stir in the 14 oz chopped canned tomatoes (or chopped fresh tomatoes), 1 teaspoon dried oregano, 1 teaspoon crushed red pepper flakes, and 1 teaspoon black pepper. Bring to a gentle simmer and cook 6–8 minutes to reduce slightly.

Incorporate olives and capers

Add the halved Kalamata olives (3 oz) and 2 tablespoons drained capers. Stir to combine and cook 2–3 minutes so flavors meld.

Finish sauce with olive oil and lemon

Lower heat to medium-low. Stir in the remaining 2 tablespoons olive oil, 1 teaspoon lemon zest, and 2 tablespoons lemon juice. Taste and add sea salt as needed (remember olives and capers are salty). If the sauce is too thick, add 1/4–1/2 cup reserved pasta water to loosen.

Combine pasta and sauce

Add the drained pasta directly to the skillet with the sauce. Toss vigorously with tongs or two forks, adding reserved pasta water a few tablespoons at a time as needed to create a silky emulsion that coats the pasta (use about 1/2 to 3/4 cup total depending on desired consistency). Cook together for 1–2 minutes so pasta absorbs flavors.

Add finishing ingredients

Remove from heat. Stir in 1 cup chopped fresh parsley and, if using, 5 oz flaked canned tuna. Adjust seasoning with salt and more lemon juice if desired. Sprinkle crumbled feta (3 oz) over the pasta, or toss in gently if you prefer it mixed.

Serve

Divide pasta among plates or bowls. Garnish each portion with a few toasted pine nuts (optional) and an extra drizzle (about 1 tsp) of olive oil. Serve immediately.