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Twisters with tomato, olives, capers and feta cream

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Twisters with tomato, olives, capers and feta cream

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Ingredients

500 gr. pasta twisters
Sea salt
2 tbsp. olive oil
FOR THE SAUCE
1 medium dry onion grated
2 tomatoes ripe, grated
1 red pepper chopped
1 green pepper chopped
2 tbsp. capers
2 tbsp. green or black olives sliced
1 tbsp. tomato paste
1 glass of white wine muscovite or rhodite
1 tbsp. Basil chopped
Freshly ground pepper
FOR FETA CREAM
150 gr. feta coarsely ground
100 gr strained yogurt
a little olive oil
Freshly ground pepper
FOR THE FINISH
Fresh basil leaves
freshly ground peppers
  • Medium

Ingredients

  • FOR THE SAUCE

  • FOR FETA CREAM

  • FOR THE FINISH

Directions

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Twisters with tomato, olives, capers and feta cream

Greek taste in summer

 

A delicious creation easy and delicious with a purely Greek summer aroma. It is easily made with simple ingredients and is eaten with feta or without if you are one of those who will  fast.

The capers and the elixirs give an apsa, the feta and the basil give the aroma of Greece. The wine extinguishes the onion and the delicious summer tomato and the peppers give notes of summer taste…


striftaria_ntomata_elies_krema_fetas_1

You can use your favorite pasta penne, spaghetti, tagliatelle… if you still do not like feta create your own mixture with Greek cheeses kefalograviera, gruyere or pecorino.


The choice is yours.

 

Twisters with tomato, olives, capers and feta cream By Katerina Xirou, poor cook

Steps

1
Done

In a large saucepan put plenty of water to boil and as soon as it starts to boil add the salt and olive oil. In 2 seconds, add the pasta.

2
Done

Boil them for as long as the package says.

3
Done

Strain them and put a little olive oil to burn in a saucepan and put the pasta to be slightly oiled by shaking the saucepan.

4
Done

Set them aside and make the sauce.

5
Done

In a saucepan, "burn" the olive oil and sauté the onion, garlic and add the pulp, stirring lightly.

6
Done

Quench with the wine and as soon as the alcohol evaporates add the grated tomato, peppers and bring to a boil. If necessary, add a little hot water.

7
Done

Once the sauce is ready, add the capers and the elixirs and mix.

8
Done

Add the basil and pepper a few minutes before the end.

9
Done

Pour the pasta into the sauce, shaking the pot so that it goes everywhere.

10
Done

Make the feta cream at the same time.

11
Done

Put all the ingredients together in a bowl and melt with a fork and mix with a wire to make the texture of the feta cream finer.

12
Done

Serve on plates with a basil leaf and a spoonful of cream cheese on top.

TDriver

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Fennel pie

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