WHAT? 150g. Pasta (thicker tube pasta - I have pastitsio pasta) 1litre boiling stock 6 cherry tomatoes 1 chopped onion ½ carrot, ½ pepper, both chopped 2 garlic cloves chopped A few olives (no stones) A few capers 150g. Feta cheese in cubes Chilli 2 extra tablespoons Greek olive oil @ladi_biosas for serving Ground pepper, oregano Splash of red wine vinegar 2 teaspoons tahini diluted in ½ lemon juice HOW TO? 1️⃣In a saucepan with boiling stock, cook the pasta. Depending on how you prefer it, cook two minutes less than you want them to be ready.
2️⃣In other pan, add the olive oil and sauté the carrots and peppers for 2-3 minutes. Add the tomatoes, onion and garlic. Sauté for two more minutes in medium heat.
3️⃣Then, grind pepper and thyme and sauté for an extra minute. Steam away with red wine vinegar.
4️⃣Add the cooked pasta, an extra two spoons of the stock where the pasta was cooked and carry on cooking in the new pan.
5️⃣Add the olives, the capers and the cubed feta cheese and carry on for an extra minute. Add the tahini and lemon. That will make a fantastic sauce.
6️⃣Serve with some parsley, extra virgin olive oil and oregano.
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