Ingredients with Measurements:
- 1 cup Kornigou (or any other small pasta)
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup pitted Kalamata olives, chopped
- 1/4 cup extra-virgin olive oil
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 2 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- Salt and pepper, to taste
- 1/4 cup grated Parmesan cheese (optional)
Special equipment needed:
- Large pot for boiling pasta
- Colander for draining pasta
- Large skillet for sautéing ingredients
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the Kornigou and cook according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the garlic and red pepper flakes and cook for 1-2 minutes until fragrant.
3. Add the sun-dried tomatoes and olives to the skillet and cook for 2-3 minutes until heated through.
4. Add the cooked Kornigou to the skillet and toss to combine with the tomato and olive mixture.
5. Add the chopped parsley and basil to the skillet and toss to combine.
6. Season with salt and pepper to taste.
7. If desired, sprinkle grated Parmesan cheese over the top of the pasta.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- N/A
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 380
- Fat: 22g
- Carbohydrates: 35g
- Protein: 9g
- Fiber: 3g
- Sugar: 3g
Substitutions for ingredients:
- Kornigou can be substituted with any small pasta, such as penne or fusilli.
- Sun-dried tomatoes can be substituted with fresh tomatoes.
- Kalamata olives can be substituted with any other type of olive.
Variations:
- Add cooked chicken or shrimp to the skillet for a protein boost.
- Substitute the Parmesan cheese with crumbled feta cheese for a Mediterranean twist.
Tips and tricks:
- Be sure to cook the pasta until al dente to prevent it from becoming mushy.
- Use high-quality extra-virgin olive oil for the best flavor.
- Add a splash of white wine to the skillet for extra depth of flavor.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pasta in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the pasta in a large bowl or on individual plates.
- Garnish with additional fresh herbs or grated Parmesan cheese.
Garnishes:
- Fresh herbs, such as parsley or basil
- Grated Parmesan cheese
Pairings:
- Serve with a side salad or garlic bread for a complete meal.
Suggested side dishes:
- Greek salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the pasta is too dry, add a splash of pasta water or olive oil to the skillet.
Food safety advice:
- Be sure to cook the pasta and other ingredients to the appropriate temperature to prevent foodborne illness.
Food history:
- Kornigou is a type of pasta that originated in Greece.
Flavor profiles:
- This dish has a savory, slightly tangy flavor from the sun-dried tomatoes and olives.
Serving suggestions:
- Serve the pasta hot or at room temperature.
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