Fusilli with Greek-Inspired Sauce
by Kamil Shah | 10 Dec 2016 |
by One Two Culinary Stew 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 Red Wine Vinegar with Cretan Thyme Honey.
Prep Time10 minsCook Time15 minsTotal Time25 mins
Ingredients
x2, 400g cans chopped tomatoes (and their juices)
½ cup pitted Kalamata olives
1 tbsp sugar
1 tbsp dried oregano
2 or 3 garlic cloves, finely chopped
1 tbsp Red Wine Vinegar with Cretan Thyme Honey
1 medium courgette, cut into cubes
160 g peeled cooked prawns
A handful chopped fresh parsley or dill (optional)
100 g crumbled feta
Cooking Instructions
1Boil water for the fusilli in a large pot. Add 400g fusilli and cook as per package directions.
2While the pasta is cooking, chop one medium courgette into cubes and 2 or 3 cloves of garlic. Slice the pitted Kalamata olives in two.
3In a large skillet over medium-high heat, add the chopped tomatoes (and their juices), olives, garlic, sugar, dried oregano and red wine vinegar.
4Reduce heat to medium once the sauce starts bubbling. Boil gently, uncovered, until most of the liquid is evaporated, about 10 minutes. Stir often.
5Then stir in the courgettes and cook for another 5 minutes, until they soften.
6Add 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.
7Stir in chopped fresh parsley or dill, if you wish. Crumble the feta cheese into the sauce and stir to melt slightly.
8Drain 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.
9Serve immediately. Makes 3-4 servings. Bon appétit! Kalí óreksi!
Ingredients
Ingredients
x2, 400g cans chopped tomatoes (and their juices)
½ cup pitted Kalamata olives
1 tbsp sugar
1 tbsp dried oregano
2 or 3 garlic cloves, finely chopped
1 tbsp Red Wine Vinegar with Cretan Thyme Honey
1 medium courgette, cut into cubes
160 g peeled cooked prawns
A handful chopped fresh parsley or dill (optional)
100 g crumbled feta
Directions
Cooking Instructions
1Boil water for the fusilli in a large pot. Add 400g fusilli and cook as per package directions.
2While the pasta is cooking, chop one medium courgette into cubes and 2 or 3 cloves of garlic. Slice the pitted Kalamata olives in two.
3In a large skillet over medium-high heat, add the chopped tomatoes (and their juices), olives, garlic, sugar, dried oregano and red wine vinegar.
4Reduce heat to medium once the sauce starts bubbling. Boil gently, uncovered, until most of the liquid is evaporated, about 10 minutes. Stir often.
5Then stir in the courgettes and cook for another 5 minutes, until they soften.
6Add 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.
7Stir in chopped fresh parsley or dill, if you wish. Crumble the feta cheese into the sauce and stir to melt slightly.
8Drain 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.
9Serve immediately. Makes 3-4 servings. Bon appétit! Kalí óreksi!
Fusilli with Greek-Inspired Sauce
AuthorKamilCategoryFish & Seafood, Pasta