Greek-Style Pasta
Ingredients
- 400 gDried pasta (penne or fusilli type)
- 4 pcRound tomato (crushed)
- 1 pcOnion (finely sliced)
- 2 pcGarlic (minced)
- 3 tbspExtra virgin olive oil
- 50 gBlack olive (pitted)
- 1 tbspOregano (dried)
- 100 mlDry white wine
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 150 gFeta cheese (roughly crumbled)
Method
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.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 2 days in the refrigerator in an airtight container. Reheat in a pan with a small splash of water.
