Monday, February 7, 2011

Fresh Tomato and Feta Pasta Sauce

The snow is piling up outside , we endured the blizzard of 2011 last wednesday ,it is now monday and mother nature has felt the urge to continue to dazzle us with "dancing snowflakes" .... read ..... more snow !!!! read .... more shovelling ...... read " how soon is spring coming ????"

At this point in winter I start to crave freshness in my everyday food. Not that I can walk out onto my patio and pick fresh herbs or pluck a fresh tomato from the vine. Somehow fresh tomato and fresh basil screams summer - fresh tomato with feta cheese and olives etc has a more heartier feel and this screams winter - and the view from the window is definetly winter.

So, what to do with some grape tomatoes that needed to eaten, feta cheese that also needed to be eaten ...... and a jar of kalamata olives , staring me in the face everytime I open the fridge - fresh pasta sauce !!!

Yesterday was Superbowl Sunday , a lazy day in our household . For reasons I cannot explain we were not hooked on the Super Bowl, our team did not make it - therefore, my big gourmet was non plussed about watching the game .

Dinner was therefore lazy and quick , spaghetti with a basic prepared tomato basil sauce for those who wanted that and spaghetti topped with my tomato and feta sauce for those that wanted something a little different. I did not have any capers in the pantry , or else they would also have been a nice touch.

This sauce is gutsy and bold, the flavours will develop the more it sits . It was a heavenly aroma that hit me as soon as the sauce and its beautiful oil marinade hit the hot pasta . For me it did not require any more cheese , the taste was heavenly and filling. In summer you could use the same concept and use tomato, fresh bocconcini, and fresh basil for the penultimate fresh summer sauce.

So for now give this a go and enjoy it with your family .

Fresh Tomato and Feta Pasta Sauce.
a gg original recipe

1 packet grape tomatoes
handful of feta cheese roughly cubed
handful of Kalamata olive - without the stone
freshly ground pepper
a pinch of Maldon sea salt or fleur de sel
good quality extra virgin olive oil
splash of white Balsamic Vinegar
a pinch of good quality Greek dried oregano
tablespoon of capers (optional)

Chop up the tomatoes in a bowl , then add the rest of the ingredients .

Toss to combine and taste. Allow to sit for at least 30 minutes .

Meanwhile prepare spaghetti of your choice according to packet directions, drain well , drizzle with a splash of olive oil so it does not stick then serve in individual bowls with the fresh sauce and a spoonful of the delicious marinade that has developed.

This recipe quantity can be adjusted according to the ingredients you have on hand . Be generous with the olive oil - as this becomes the glue that hold the whole dish together.

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