This Greek-inspired sauce is vibrant, delicious and easy to make. Spoon it over pasta (I used fusilli here, but any pasta will do), rice or even couscous. This sauce includes some of my favourite Greek ingredients, such as Kalamata olives, feta cheese and Olive Branch’s Red Wine Vinegar with Cretan Thyme Honey. You can use any red wine vinegar but the one from Olive Branch is my secret ingredient for a succulent sauce, packed with freshness and flavour!
- 2 – 400g cans chopped tomatoes (and their juices)
- 1/2 cup pitted Kalamata olives
- 1 tbsp sugar
- 1 tbsp dried oregano
- 2 or 3 garlic cloves, finely chopped
- 1 tbsp Olive Branch Red Wine Vinegar with Cretan Thyme Honey
- 1 medium courgette, cut into cubes
- 160g peeled cooked prawns
- A handful chopped fresh parsley or dill (optional)
- 100g crumbled feta
- Boil water for the fusilli in a large pot. Add 400g fusilli and cook as per package directions.
- While the pasta is cooking, chop one medium courgette into cubes and 2 or 3 cloves of garlic. Slice the pitted Kalamata olives in two.
- In a large skillet over medium-high heat, add the chopped tomatoes (and their juices), olives, garlic, sugar, dried oregano and red wine vinegar.
- Reduce heat to medium once the sauce starts bubbling. Boil gently, uncovered, until most of the liquid is evaporated, about 10 minutes. Stir often.
- Then stir in the courgettes and cook for another 5 minutes, until they soften.
- Add the peeled and cooked prawns and stir in the sauce to heat them through. If you are using raw prawns, add them at the same time as the courgettes and cook until they are pink.
- Stir in chopped fresh parsley or dill, if you wish. Crumble the feta cheese into the sauce and stir to melt slightly.
- Drain pasta once it is cooked. Return to the large pot, then spoon sauce over the pasta and stir gently to combine the sauce and the pasta.
- Serve immediately. Makes 3-4 servings. Bon appétit! Kalí óreksi!