8.17.2009

Greek-style pasta stir-fry

Greek-style pasta stir-fry

That is not the most sexy food picture above but it's a very tasty dish and for me comes close the often cited "soul food". When tomatoes are in season I don't mind having this several times a week. (The number of times is inversely proportional to the looming end of tomato season. ;) )Even though it was originally made with whatever was at hand, this is a very ingredient-driven dish. Or it can be, if you want it to. It really pays to get some feta made from sheeps milk instead of bland "greek cheese" made from cows milk. For best results neither garlic nor chili should be considered optional. As a special treat I like to double the amount of feta.


Greek-style pasta stir-fry

Source: Nudelpfanne griechische Art by Petra Holzapfel from Chili und Ciabatta

Serves 2

Ingredients:

200 -250 g pasta
2 onions
200 - 250 g cherry tomatoes *
2 garlic cloves, minced
100 - 125 g sheep cheese/feta
2 green jalapeno peppers or chilis, chopped (choose mild or hot peppers as you like)
oil for frying
salt, pepper, basil

* Normal tomatoes will also do.

Method:

(I've adapted the preparation steps somewhat as compared to the original recipe.)

Peel and dice the onions. Blanche and skin the tomatoes. (I do this by cutting a cross into the bottom of each tomato, putting them in a salad bowl and just covering them with boiling water from the electric kettle. Let stand for 30 seconds, drain and the skin will come off easily.)
When using cherry tomatoes, cut them in half. When using normal tomatoes additionally cut them in about 1/2 inch half-circle slices.

Deseed and julienne the peppers.

Cook the pasta until they are about three minutes underdone. Drain and set aside.

Heat the oil in a large pan and fry the onions on medium heat until translucent. Add garlic and pepper, after 30 seconds add the pasta. Toss to cover the pasta with the fragrant oil.

Add the tomatoes and the cheese. The pasta will finish cooking in the liquid given of by the tomatoes. Stir regularly until the cheese has melted. Salt and pepper to taste. As an option add some julienned basil.

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