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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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KOSHER GREEK RECIPES |
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SHEILA SEASHELL PASTA with GREEK
FETA & TOMATOES
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INGREDIENTS: |
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1 lb. box of pasta
shells “TAMMA”
2 cups of crumbled
feta “TYRAS-OLYMPUS”
4 medium tomatoes,
roughly chop & diced “D. NOMIKOS”
2 cups of fresh
basil, cut into long thin strips
4 cloves of garlic,
finely chopped
1/3 cup of olive
oil “UNION OF PETRINA”
salt and pepper to
taste
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INSTRUCTIONS: |
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Place a large pot
of water on your stovetop and when it comes to a
boil.
Add salt and boil
your pasta as per package instructions.
In a large
skillet, add your olive oil and garlic over medium
heat.
As soon as the
garlic starts to sizzle and the aroma of garlic hits
your nose.
Add the diced
tomatoes and simmer for a couple of minutes and take
off the heat.
Adjust seasoning
with salt and pepper and reserve.
As soon as your
pasta is ready, strain and add it to your tomato
sauce along with the chopped basil and about 1/2 a
cup of crumbled feta.
Toss thoroughly
to dress the pasta with the sauce and then plate.
Finish each plate
with a topping of crumbled feta and some fresh black
pepper.
Serve
immediately.
YIELDS:
4 servings.
ΚΑΛΉ ΌΡΕΞΗ
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| Source:
Rabbi Alan Ira Silver |
!בתיאבון
BON APPETIT!
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KOSHER DELIGHT MAGAZINE
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