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½ kilo greek pasta
6 soup-spoonfuls tomato paste
1 coffee-cupful olive oil
2 small onions, finely chopped
1 small glass dry white wine
salt, pepper
150 gr. feta cheese, crumbled
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A peasant dish that becomes a gourmet specialité when served with crispy bread.
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Pour the oil into a deep pan and lightly fry the onions. Quench with wine. Leave to boil. |
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Add the tomato paste and two glasses of water. Throw in the greek pasta, stir well and leave to cook on a low heat.
Keep an eye on the pasta and add more water gradually until the greek pasta are cooked and the sauce thick. Turn off the hotplate and put the crumbled feta in the pan. |
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Mix well and serve. Quick, easy, light and thoroughly delicious.
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Recommended for summer evenings, together with a glass of ice cold white wine.
Accompany with rosé Vasileiou or Proteio Kechri.
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