Recently, I mentioned that things have been busier than normal around here and that I've been trying to make faster, easier dinners. This One-Skillet Greek Pasta is one of those dinners.
It only takes about 30 minutes to make this pasta, and it's made entirely in one skillet. Plus, it makes plenty of food! For our family of four (two adults and two small kids), this pasta made four meals. If you're looking to round out the meal, this pasta works well with a green salad and garlic knots (30 minute or 1 hour versions) on the side.
One-Skillet Greek Pasta
- 1 pound ground beef
- 1 red , yellow, or orange bell pepper, diced
- 1 small red onion , chopped
- 4 cloves garlic , minced
- 4 c . beef broth or water
- 12-16 oz . pasta (I use penne)
- 2 (14.5 oz.) cans tomatoes with basil and oregano
- 1 (6 oz.) can tomato paste
- 1 T . dried basil
- 1 tsp . dried oregano
- 1/2 c . pitted Kalamata olives
- 1/2 c . crumbled feta cheese
- 2 T . fresh oregano , torn
- Salt and pepper
In a large skillet, cook the beef until most of it isn’t pink; drain.
Add pepper and onion over medium heat until meat is no longer pink; drain any remaining grease.
Stir in garlic, and cook for 30 seconds.
Remove beef mixture to a plate.
In a large skillet, bring beef broth to a boil.
Stir in pasta, and cook until al dente.
Stir in the cans of tomatoes with juice, tomato paste, basil, and oregano.
Add ground beef mixture back in, and stir to combine.
Cook for 2-3 minutes, or until heated through..
Remove from heat, and stir in olives.
Season with salt and pepper as needed.
Serve topped with feta and fresh oregano.