spring onion, chive and feta pasta

This recipe is a variation of one I found in Marcella Hazan’s cookbook, “Marcella Cucina.” Hers calls for chive but no spring onion or olives. When I first tried making this in Astoria, I couldn’t find chive easily but spring onion was quite abundant. Spring onion alone is a little too oniony but chive alone isn’t quite as peppery and exciting. In California, I use spring onion and chive which is now generally available in markets as well as the kalamata olives which give a more complex and earthy taste to the dish. Feta cheese is highly variable and a key ingredient here. I prefer a cheese that will melt somewhat. Many fetas stay quite firm even in hot water. You may have to try a few until you find one that works for your taste. This is a very simple recipe which I’ve made for years and always enjoy. The feta I used this time is from 22 and Irving Market. It’s the French one. It smelled a little like cheap pinot noir, i.e. like a barnyard, but it melted well.

some ingredients for spring onion, chive and feta pasta

Spring Onion, Chive and Feta Pasta

1 bunch chive, cleaned and chopped
6 spring onions, cleaned, roots removed and chopped
1/2 lb. feta cheese, cut into cubes
salt and black pepper to taste
¼ cup olive oil
¼ tsp. crushed red pepper
12 kalamata or similar olives, pitted and cut in halves
1 package long pasta, cooked per package directions
¼ cup water from cooked pasta reserved

While boiling pasta, put all ingredients except for reserved water in large platter. Add hot pasta to bowl and toss. Pour reserved water to moisten pasta a bit. Toss and then let sit for a few minutes for ingredients to marry. Serve with salad and red wine, of course! 🙂