Kalamatiani putanesca (cured pork over greek pasta) – Kalamata Papadimitriou

Kalamatiani putanesca (cured pork over greek pasta)

grammi_sintagis
Chef: -
Product:
Balsamic Vinegar Classic

Ingredients

¼ cup Kalamata Extra Virgin Olive Oil
1/3 cup chopped red onion
¼ cup chopped green onions
1 small eggplant, diced
¼cup Santorini Capers drained
¼cup Kalamata Olives PDO, pitted
3 ½oz sfela cheese, cubed
10 Organic Mint leaves finely sliced
Sea salt marinated with herbs
pepper to taste
3 1/3tablespoons Kalamata Balsamic Vinegar “Kalamata Papadimitriou”
3 tablespoons tomato paste

For garnish

4-5 fresh mint leaves

Instructions

Preheat your oven to 400

Bring a pot of salted water to boil for the pasta and cook until al dente

In a large saucepan over medium high heat saute the red and green onions and eggplant in olive oil until tender, approximately 7-9 minutes. Season with salt and pepper, add the balsamic vinegar, tomato paste and 2-3 ladles of pasta water and let simmer until done. Add additional pasta water if needed.

Place cheese on oven proof plate, drizzle with olive oil and place in oven for 5 minutes or until golden brown.

Drain pasta and add to sauce to coat. Add olives, chopped mint and capers, Add the olives and mint leaves to the sauce and stir well…season with salt and pepper.

Serve in deep bowl, garnish with the sfela cheese, mint leaves and a few drops of olive oil.

Enjoy!

TIPS & SPECIAL ITEMS

Halloumi cheese may be substituted if sfela cheese is not available in your area.

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