Plato's Pasta
Greek salad meets pasta puttanesca. Capers, parsley and chilli combined with black olives, fresh tomatoes, red onion and feta cheese make this pasta an unusual but inspired dish combining two European classics.
Ingredients for 2 people
You'll also need
Olive oil, Pepper, Salt, Sugar (or dietary alternatives)
Cooking instructions
Instructions for 2 portion recipe.
Boil a kettle (used in step 4)
Crush the garlic with the side of a knife, peel it and chop finely
Drain, rinse and chop the olives into 'O's
Cut the tomatoes into wedges (approx. 3cm thick)
Crumble 100g (200g) of the feta cheese
Peel the onion(s), cut in half and slice finely
Chop the parsley coarsely
Cook the pasta in a pot of boiling water and salt (optional) for 8-10 min or until the pasta is cooked to your taste, stirring occasionaly
Drain and reserve 1 cup of pasta water for steps 7 and 8
Meanwhile, add 1-2 tbsp of olive oil to a large pan on a medium-high heat
Once the oil is hot, add the tomato wedges skin-side down preferably
Cook for 2-3 minutes until blistered and releasing their juices
Sprinkle 1 tsp (2 tsp) of sugar to reduce the acidity and add sweetness
Add the onion to the tomato pan and cook for 3 min or until soft
Add the garlic and cook for 1 min, stirring constantly
Allow to simmer for 2-3 min
Tip: If the sauce becomes too dry, gradually add a few tbsp of the pasta water
Add the olives, capers and chilli flakes (careful, adjust the amount to your preferred hotness) to the pan
Add the feta and cook for 2-3 min
Season to your taste with salt and pepper
Add the pasta to the sauce
Tip: Should you wish, thin the sauce with a little of the reserved pasta water, bringing to a simmer and reducing to desired consistency
Sprinkle with parsley
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, milk).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
The recipe box with more choice than ever
Over 143 million delicious meals have been cooked and enjoyed by Gousto lovers since 2013.
