As most of the world knows, things in Greece have been a bit chaotic the past few weeks. As we all wait to see what will happen next, one thing is for certain. At the moment, everyone is trying to watch their spending. That said, we still want to eat delicious food and enjoy ourselves. Right? So with that in mind, I thought I’d post my recipe for a light and healthy (not to mention budget friendly) pasta dinner. It’s a simple recipe that utilizes some great Greek ingredients: summer tomatoes, pasta, anthotiro cheese. You can serve this with pride to dinner guests, or enjoy it on your own.
Rigatoni with Tomato, Eggplant and Anthotiro
1/4 cup (60ml) olive oil
1 onion, diced
1 clove garlic, crushed
Pinch of chili flakes (to add a bit of spice), optional
½ teaspoon dried oregano
Salt & pepper to taste
400 grams fresh or canned tomato, diced
1 eggplant, sliced
500 grams rigatoni pasta
65 grams anthotiro
A few fresh basil leaves
Cook the pasta in a pot of boiling salted water. Cook until the pasta is al dente, then drain the pasta.
Meanwhile, in a large pot, heat the olive oil over medium heat. Add the onion and garlic, and cook for several minutes. Add in the sliced eggplant and cook until the eggplant begins to turn golden. Add the tomato, oregano, and chili flakes (if using). Add salt and pepper to taste. Cook for about 20 minutes or until the eggplant is very tender and the tomatoes have a somewhat saucy consistency. Remove from the heat.
Toss in the pasta with the sauce, and stir until evenly coated. Transfer the pasta to serving bowls and top with the anthotiro and fresh basil.