Friday night pasta
I used tomatoes I had previously bottled that were prepared using Smitten Kitchen's recipe for tomato sauce with onion and butter. However, tinned tomatoes would be perfectly satisfactory. I also used spaetzle, a German pasta that I had floating around in the pantry - any pasta will be fine.
Details
- Prep Time:
10 min - Cook Time:
15 min - Ready Time:
25 min
Servings
2 servings
Ingredients
- 2 Shallots, chopped
- 2 cloves Garlic, sliced thinly
- 1 tsp Fresh oregano, chopped
- 1/3 cup White wine
- 1 tsp Olive oil
- 1-2 cup Tomatoes (crushed, diced)
- dozen Kalamata olives, pitted and halved
- 50 grams Edam cheese, diced
- 50 grams Marinated feta (plain also fine)
- 1-2 cup Pasta
- Parmesan, to serve
Directions
- Boil a pot of salted water and cook pasta until al dente.
- Drain pasta and remove from pot.
- Heat olive oil in the pot over a medium heat, then add shallots and garlic. Cook gently, being careful not to burn.
- Add oregano and white wine to pot, turn up heat and evaporate off some of the wine.
- Add tomatoes and heat through.
- Add olives, Edam and feta, then stir through the pasta. Season to taste.
- Serve with shavings of Parmesan, cracked pepper and fresh oregano.
01.04.10 | 
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