A sun-kissed villa on the edge of town, with bottles of fresh olive oil and not-fresh wine accompanying the many-course meal you eat outside by the sparkling lake. A Greek bistro down by the water, all salty olives and feta, as the breeze coming off the sea lifts your lungs with salty delight. It's all under the sun of the Mediterranean, and a bit of that loveliness is found in this pasta, with fresh spinach, briny feta, and punchy banana peppers. Villas, bistros… a pot and a pan and a colander are all you need to find your Mediterranean bliss right here. Tip: This recipe has a shallot, which sometimes is rough to mince. Easiest way to mince shallot? Make thin slices lengthwise, then slices across, resulting in minced shallot.