Greek-Style Pasta

Pasta coated in a thick, oregano-scented tomato sauce, dotted with plump black olives. Feta cheese adds a salty, creamy touch that contrasts with the acidity of the reduced tomatoes.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 670
• Protein: 20 g
• Carbs: 87 g
• Fat: 24 g

Ingredients

• 400 g Dried pasta ( penne or fusilli type )
• 4 piece Round tomato ( crushed )
• 1 piece Onion ( finely sliced )
• 2 piece Garlic ( minced )
• 3 tbsp Extra virgin olive oil
• 50 g Black olive ( pitted )
• 1 tbsp Oregano ( dried )
• 100 ml Dry white wine
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 150 g Feta cheese ( roughly crumbled )

Instructions

1. Aromatic base

   Sauté the sliced onion in olive oil over medium heat. Once translucent, add the minced garlic. The aroma should be clear without the garlic browning, or it will turn bitter.

2. Sauce reduction

   Add the crushed tomatoes and oregano. Pour in the white wine. Let it reduce until the sauce coats the back of a spoon and the oil starts to slightly rise to the surface.

3. Cooking pasta

   Cook the pasta in a large pot of boiling salted water. Remove them while they are still firm to the bite (al dente). Reserve a bit of the cooking water.

4. Binding and olives

   Toss the pasta into the sauce with the black olives. Sauté vigorously so each pasta shape is glossy and well-coated with the tomato juices.

5. Cheese finish

   Turn off the heat. Crumble the feta coarsely over the dish. The cheese should just start to soften from the residual heat without melting completely.

Chef's tips

• Never rinse your pasta; the residual starch is essential for the sauce to cling perfectly.
• If the sauce is too thick, loosen it with a ladle of the pasta cooking water.

Storage

Keeps for 2 days in the refrigerator in an airtight container. Reheat in a pan with a small splash of water.