Homestyle Greek Spaghetti
From timewolf 17 years ago
- 15 minutes to make
- Serves 4
This is one of the first dishes my Greek grandmother taught me to cook as a child. I still cook this dish every few weeks. Its very versatile and can be served with almost any accent from dried or fresh tomatoes to capers to shrimp to artichoke hearts or with nothing else. Read more Enjoy with medium red wine, crusty bread and coarsly ground black peppered extra virgin olive oil (for dipping bread). See less
Ingredients
- 1 lb. spaghetti, 100% durum wheat semolina (I use an Italian import called Garofalo, #9 size) shopping list
- 1 onion, medium size sweet yellow shopping list
- 1 garlic clove, large shopping list
- Fresh Greek oregano leaves to taste, stripped from stem shopping list
- I Tablespoon capers shopping list
- 1/2 cup feta, coarsely crumbled shopping list
- 1/4 cup sliced kalamata olives shopping list
- 1 lemon shopping list
- light olive oil (for saute') shopping list
- High quality extra virgin olive oil (to finish the dish) shopping list
- Coarse kosher salt shopping list
- Coarsely ground black pepper shopping list
How to make it
- Put at least 3 quarts of salted fresh water on to boil.
- Heat a saute' pan which is large enough for the cooked pasta and liberally coat pan with with cooking grade olive oil.
- Fine dice onion and add to oiled hot saute pan.
- Season onion dice with salt and pepper and begin clarifying, take care not to brown onions.
- When water is rapidly boiling add spaghetti, stir once after pasta sinks below the surface. Pasta should cook fo about 11 minutes. *
- Crush the garlic clove with the flat of a knife and add to almost clarified onions, toss frequently.
- When pasta is cooked, remove garlic clove from saute pan and add drained but still dripping wet pasta.
- Quickly add oregano leaves, olives and capers (plus any other accent) to saute' pan.
- Toss ingredients over medium high heat to evaporate remaining moisture and coat pasta. (the steam warms the accents)
- Turn pasta into individual pasta bowls.
- Top with feta cheese, drizzle with extra virgin oilve oil to taste.
- Season with coarse black pepper, and 1/4 lemon squeezed over top.
- * Pasta: http://www.fredericksburg-fun.com/blog/2007/01/06/eating-little-strings/
The Rating
Reviewed by 2 people
mjcmcookThe Groups
- Not added to any groups yet!
Reviews & Comments 5
-
All Comments
-
Your Comments
" It was excellent "