Ingredients with Measurements:
- 1 cup of trahanas
- 2 cups of water
- 1 can of diced tomatoes (14.5 oz)
- 1/2 cup of sliced kalamata olives
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh mint
- 2 garlic cloves, minced
- 1/4 cup of olive oil
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. In a large pot, bring 2 cups of water to a boil. Add the trahanas and stir well. Reduce the heat to low and let it simmer for 10-15 minutes, stirring occasionally, until the trahanas is cooked and the water is absorbed.
2. In a separate pan, heat the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
3. Add the can of diced tomatoes to the pan and stir well. Let it simmer for 5-7 minutes until the tomatoes are soft and the sauce has thickened.
4. Add the sliced kalamata olives to the pan and stir well. Let it cook for 1-2 minutes until the olives are heated through.
5. Add the cooked trahanas to the pan and stir well to combine with the tomato and olive sauce.
6. Add the chopped fresh parsley and mint to the pan and stir well. Season with salt and pepper to taste.
7. Let the dish cook for an additional 2-3 minutes until everything is heated through and well combined.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Stove top: medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 280
Fat: 14g
Carbohydrates: 32g
Protein: 6g
Fiber: 4g
Substitutions for ingredients:
- Trahanas can be substituted with orzo or rice
- Kalamata olives can be substituted with any type of olives
- Fresh parsley and mint can be substituted with dried herbs
Variations:
- Add cooked chicken or shrimp to the dish for a protein boost
- Add chopped bell peppers or onions to the tomato and olive sauce for extra flavor
- Top the dish with crumbled feta cheese for a salty kick
Tips and tricks:
- Stir the trahanas occasionally while it simmers to prevent it from sticking to the bottom of the pot
- Use a wooden spoon to stir the dish to prevent the trahanas from breaking apart
- Adjust the seasoning to your liking by adding more salt and pepper if needed
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the dish in the microwave or on the stove top until heated through.
Presentation ideas:
Serve the dish in a shallow bowl and garnish with fresh herbs.
Garnishes:
Fresh parsley, mint, or feta cheese
Pairings:
Serve with a side of crusty bread or a Greek salad.
Suggested side dishes:
Greek salad, roasted vegetables, or garlic bread
Troubleshooting advice:
If the trahanas is too dry, add a splash of water to the pan to loosen it up.
Food safety advice:
Make sure to cook the trahanas and tomato sauce to the appropriate temperature to prevent any foodborne illnesses.
Food history:
Trahanas is a traditional Greek pasta made from wheat flour and fermented milk. It has been a staple in Greek cuisine for centuries.
Flavor profiles:
This dish is savory and tangy with a hint of sweetness from the tomatoes.
Serving suggestions:
Serve this dish as a main course for lunch or dinner.
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Region: Greek