Cooking with Herbs by Lynn Alley

Author:Lynn Alley [Alley, Lynn]
Language: eng
Format: epub
ISBN: 9781449431631
Publisher: Andrews McMeel Publishing, LLC
Published: 2012-04-04T16:00:00+00:00

Mediterranean Olive, Sun-Dried Tomato, and Oregano Mac

Serves 4

There are Mediterranean flavors in this classic American dish. While the cheeses can be varied, I love the salty, tangy flavor of feta and often leave a few small chunks of it in the sauce for added texture.

4 tablespoons (½ stick) unsalted butter

¼ cup all-purpose flour

3 ½ cups whole milk

8 ounces feta cheese, crumbled

1 cup grated fontina or Monterey Jack cheese

Salt

½ pound pasta, cooked al dente and drained

½ cup Mediterranean-style olives (black or green), halved

½ cup sun-dried tomatoes, sliced, or 1 cup canned diced tomatoes, well drained

⅓ cup coarsely chopped fresh Greek oregano leaves

2 tablespoons chopped fresh rosemary leaves

Preheat the oven to 350°F and place a rack in the center.

Melt the butter in a large saucepan over medium heat, then whisk in the flour and continue to cook for about 2 minutes more, just until the flour and butter froth.

Slowly add the milk, whisking constantly. The “slowly” part is important because it allows the sauce to thicken to the consistency of a very heavy cream. When the sauce coats the back of a spoon thickly, remove the saucepan from the heat and add the cheeses, whisking until they have been incorporated into the sauce. I like to leave a few small chunks of feta. Whisk in some salt.

In a large bowl, pour the sauce over the cooked pasta, then stir in the olives, tomatoes, oregano, and rosemary. Taste and adjust the salt if necessary.

Spoon the mixture into a 9 by 13-inch baking dish. At this point, you can refrigerate the casserole overnight if you wish. Bake for about 20 minutes, or until heated throughout. If you refrigerated the casserole, you will need to heat it thoroughly, which may take 30 to 40 minutes.

Let rest for about 15 minutes before serving.

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