In the Kitchen: Greetalian Pasta

(WTNH) — Attorney with Cohen and Thomas,  Dominick Thomas, demonstrates how to make “Greetalian Pasta.”

For more information on the Men Who Cook event and to purchase tickets in advance, visit


  • 1 pound of Rotini pasta
  • ¾ to 1 cup of feta cheese – ground fine
  • ¾ to 1 cup of grated extra sharp provolone cheese
  • ¾ cup of chopped calamata olives
  • 1 stick of salted butter
  • 1 small shallot (chopped)
  • 5 cloves of garlic
  • ½ pound of med/small raw shrimp – peeled and cut in OR two cans of anchovies in olive oi
  • 1¼ cup of basil (dried or fresh)
  • salt and pepper to taste
  • Tuscan olive oil/balsamic vinegar
  • Chopped red, green, yellow and orange peppers
  • 1 cup of cherry tomatoes cut in half
  • 1 bunch of scallions – chopped
  1. Cook pasta al dente. While it’s cooking, press garlic cloves into frying pan with chopped shallots, olive oil and ¼ stick of butter
  2. Sautee and add shrimp
  3. Melt ¾ stick of butter and set aside
  4. When pasta is done, drain and add melted butter, feta and provolone. Stir to melt the cheese with the pasta an pour the contents of the frying pan – cooked shrimp, garlic, shallots, olive oil and butter
  5. Season with salt, pepper and basil. Stir in the calamata olives
  6. Place the cold chopped veggies in a bowl. Pour a bit of olive oil and balsamic over the veggies
  7. Serve the hot pasta/spoon over the cold veggies and enjoy

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