PASTA À LA GRECQUE

5'

4'

Σχετικά με τη συνταγή

Calories ~700kcal

Protein ~18g

Carbohydrates ~88g

Fat ~31g

Quick & Easy Mediterranean

Preparation 5'

Cooking 10'

Servings 4'

Marinating Time: 30'

Διατροφική αξία ανά μερίδα

Calories ~700kcal

Protein ~18g

Carbohydrates ~88g

Fat ~31g

The recipe

PASTA À LA GRECQUE

Quick & Easy Mediterranean

5' Preparation

10' Cooking

4' Servings

Marinating Time: 30'

Nutrition per serving

~700 kcal Calories

~18 g Protein

~88 g Carbohydrates

~31 g Fat

Ingredients

500 g spaghetti
3 ripe tomatoes, peeled, seeded, and finely diced
10 cherry tomatoes, halved or quartered
8 pitted olives, green and black, sliced
4 sun-dried tomatoes, finely chopped
1 tbsp capers, well rinsed and desalted
Zest of 1 lemon
1 chili pepper, finely chopped
1 garlic clove, finely chopped
80 ml olive oil
30 ml balsamic vinegarψ
1 heaping tbsp basil pesto
1 bunch fresh basil, leaves only, finely chopped
Fleur de sel
Freshly ground black pepper

PASTA À LA GRECQUE

Preparation: 5' Cooking: 10' Servings: 4' Cuisine: Mediterranean

Nutrition per serving: Calories ~700 kcal · Protein ~18 g · Carbohydrates ~88 g · Fat ~31 g

Ingredients

500 g spaghetti
3 ripe tomatoes, peeled, seeded, and finely diced
10 cherry tomatoes, halved or quartered
8 pitted olives, green and black, sliced
4 sun-dried tomatoes, finely chopped
1 tbsp capers, well rinsed and desalted
Zest of 1 lemon
1 chili pepper, finely chopped
1 garlic clove, finely chopped
80 ml olive oil
30 ml balsamic vinegarψ
1 heaping tbsp basil pesto
1 bunch fresh basil, leaves only, finely chopped
Fleur de sel
Freshly ground black pepper

Method

After peeling and seeding the tomatoes, cut them into small dice and place them in a large bowl.

Halve or quarter the cherry tomatoes and gently press them to remove as many of the seeds as possible. Add them to the bowl along with the sun-dried tomatoes and the green and black olives.

Add the finely chopped garlic and chili pepper, the capers, lemon zest, balsamic vinegar, and Basil Pesto (Pesto alla Genovese) – Chef Evaggelou.

Add the finely chopped fresh basil leaves, a little fleur de sel, freshly ground black pepper, and half of the olive oil.

Gently toss everything together so the ingredients are well combined and the flavors begin to blend. Cover the bowl and refrigerate the sauce for at least 30 minutes to marinate and allow the flavors and aromas to develop.

Bring a large pot of plenty of salted water to a boil. Add the spaghetti and cook according to the package instructions.

Stir the pasta regularly while it cooks, especially during the first few minutes, to prevent it from sticking together.

Once the pasta is cooked, drain well and transfer it to a large, deep serving platter.

Pour the À la Grecque sauce over the pasta, add the remaining olive oil, and toss well so the sauce coats the pasta evenly.

Serve immediately with a little freshly ground black pepper, a few grains of fleur de sel, and fresh basil leaves.
TIPS

For a deeper, richer flavor, refrigerate the sauce for at least 30 minutes before serving. Remove it from the refrigerator about 10’ before using it, allowing it to come closer to room temperature so its flavors and aromas can fully develop.

It is important to use ripe, flavorful, and aromatic tomatoes, as they form the base of the sauce.

For a milder garlic flavor, remove the germ from the center of the garlic clove before chopping it.

Stir the pasta regularly while it cooks, especially during the first few minutes, to prevent it from sticking together.

If you have any sauce left over, store it in the refrigerator and enjoy it the next day spread over toasted bread.

Marinating Time: 30'

METHOD

After peeling and seeding the tomatoes, cut them into small dice and place them in a large bowl.

Halve or quarter the cherry tomatoes and gently press them to remove as many of the seeds as possible. Add them to the bowl along with the sun-dried tomatoes and the green and black olives.

Add the finely chopped garlic and chili pepper, the capers, lemon zest, balsamic vinegar, and Basil Pesto (Pesto alla Genovese) – Chef Evaggelou.

Add the finely chopped fresh basil leaves, a little fleur de sel, freshly ground black pepper, and half of the olive oil.

Gently toss everything together so the ingredients are well combined and the flavors begin to blend. Cover the bowl and refrigerate the sauce for at least 30 minutes to marinate and allow the flavors and aromas to develop.

Bring a large pot of plenty of salted water to a boil. Add the spaghetti and cook according to the package instructions.

Stir the pasta regularly while it cooks, especially during the first few minutes, to prevent it from sticking together.

Once the pasta is cooked, drain well and transfer it to a large, deep serving platter.

Pour the À la Grecque sauce over the pasta, add the remaining olive oil, and toss well so the sauce coats the pasta evenly.

Serve immediately with a little freshly ground black pepper, a few grains of fleur de sel, and fresh basil leaves.

TIPS

For a deeper, richer flavor, refrigerate the sauce for at least 30 minutes before serving. Remove it from the refrigerator about 10’ before using it, allowing it to come closer to room temperature so its flavors and aromas can fully develop.

It is important to use ripe, flavorful, and aromatic tomatoes, as they form the base of the sauce.

For a milder garlic flavor, remove the germ from the center of the garlic clove before chopping it.

Stir the pasta regularly while it cooks, especially during the first few minutes, to prevent it from sticking together.

If you have any sauce left over, store it in the refrigerator and enjoy it the next day spread over toasted bread.