Pasta Crudaiola a la Grecque
Ingredients ( for 4):
500 g Casarecce Siciliane
100 g Greek feta cheese, roughly crumbled
20-25 cherry tomatoes cut into 2-3 pieces
1 green pointed pepper, chopped
1 red pointed pepper, finely chopped
1 clove of garlic, crushed
3 spring onions, sliced
10-15 Kalamata olives, pitted
2 tbl. Capers, rinsed
2 tbl. finely chopped parsley or basil
A few leaves of fresh oregano
50 ml Greek extra virgin olive oil
Pink peppercorns (optional)
6 Anchovy fillets (optional)
1. Prepare the ingredients:
Slice the peppers and the spring onions. Cut the tomatoes into 2-3 pieces depending on their size. Crush the garlic. Pit the olives if they aren’t bought ready-pitted and rinse the capers. Chop the parsley or whichever herb you’ve chosen. Crumble the feta cheese into smaller pieces with your fingers.
2. Boil the pasta:
Put 4 litres of water on to boil and once it has come to the boil, take off the lid and add 2 tbsp. salt to the water. Add the Casarecce and set a timer. Stir every so often and at 9 minutes, check to see if it’s ready. As soon as it is al dente, strain and then tip the pasta back into the saucepan.
3. Make the Crudaiola a la Grecque:
In the pot with the hot pasta, pour the olive oil and then tip in all the rest of the ingredients. Stir for 2 minutes, allowing the feta cheese to melt slightly and the tomatoes to heat through.
Serve the crudaiola with hot pasta a la minute and use the leftovers as a cold pasta salad, rejuvenated with some extra olive oil and lemon juice.