Today I'm taking you to Greece with a recipe featuring traditional Greek cheese paired with mafalde.
Ingredients for 4 people- 333.33 g of mafalde Pasta Armando
- 1.33 150g packs of feta
- 266.67 g of red cherry tomatoes
- Aromatic herbs: thyme, oregano
- 1.33 teaspoons of sugar
- 0.67 Tropea red onion
- 0.67 bunch of arugula
- Extra virgin olive oil to taste
- Salt to taste
For this recipe, start by preparing the cherry tomatoes: wash them, cut them in half, and arrange them on a baking sheet lined with parchment paper. Once they're nicely arranged, season them with oil, salt, sugar, and herbs (oregano and thyme). Bake at 180°C (350°F) for 50 minutes.
While the cherry tomatoes are baking, chop and sauté the onion in plenty of oil. Add the feta once the onion is nicely browned. After a few minutes, the feta will have melted, and you can add the olives and black pepper.
Be careful not to burn the cherry tomatoes in the oven!
At this point, all you have to do is cook the pasta: pour the mafalde into plenty of boiling water and drain them slightly al dente, because they will finish cooking in the pan with the feta.
Finally, while you stir, add a handful of cherry tomatoes and voilà... the mafalde are ready to be served on the plate with more cherry tomatoes (as desired) and a sprinkling of chopped arugula (previously washed and dried).
Enjoy your meal!
