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Sunday, June 14, 2015

Spinach, goat cheese and kalamata olives pasta (Greek-style)

I don't know the Greek name for this dish, but the ingredient combination used to make such pasta meals are very usual in Greek home kitchens. The pasta is tossed with lemony chopped spinach and herbs, with slightly cooked cherry tomato wedges and kalamata (natural) olives. All this yummy and bright stuff is then served with fresh and soft goat cheese (the Greek brands are the best match for this dish, obviously). It comes together in less than 20 minutes and you will want more after finishing it. :)

Last year: Horta me Avga Tiganita (Wild greens with fried egg) (Greek).
Two years ago: Orange pasta with eggplant and carrots (vegan).
Three years ago: Cauliflower and soy croutons cream soup (vegan).
Four years ago: Straciatella cream pie (Italian).

Ingredients (for one serving):

  • 100 g wholemeal fussili
  • 50 g soft goat cheese
  • juice from half a lemon
  • 1 tablespoon olive oil
  • a handful of finely chopped spinach
  • 1 teaspoon chopped oregano (fresh or dry)
  • 5-6 cherry tomatoes
  • a handful of kalamata olives
  • salt and pepper to taste

Boil the pasta according to package instructions. In the meantime, heat the oil in a deep pan and add the spinach and oregano. Cook, stirring, until the spinach wilts, about 2 minutes. Add the cherry tomatoes, sliced in wedges.

Let them cook for another 4-5 minutes. When the pasta is done, drain it and add it to the pan (along with 2 tablespoons of the pasta water if you think the spinach mixture is becoming too dry). Also add the lemon juice and the olives. Stir well and remove from the heat. Season with salt and pepper.

Transfer to a serving plate, then break the goat cheese into pieces on top. Sprinkle extra pepper, if you want. It's done, dig in! :)

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