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Tuesday, March 11, 2008

Sam's Greek Rigatoni


My Greek Rigatoni in my special pasta bowls

This pasta dish is one of my original signature dishes. I make it when I am short on cooking time, as it only takes 15 minutes to prepare. However, this does not mean that this dish is lacking in any way; as far as I am concerned, my Greek Rigatoni is one of the healthiest and tastiest pasta recipes around. Try it and let me know what you think…

A couple points:

  • As much as possible, I use only authentic Greek ingredients for all my recipes as I know it makes a difference in the taste of the final product(s).
  • Any style of pasta noodle can be used for this recipe, though I recommend using something like rigatoni, penne, and farfalle as opposed to linguine or spaghetti type shapes. I alternate between rigatoni and a Greek pasta type known as “makaronia kofta” or “cut macaroni”, which is short-cut tubular pasta (“tubetti” in Italian).
Same recipe with the Greek short tube pasta

Recipe:

½ lb. Rigatoni (or other) pasta
½ lb. Greek Feta cheese
8-10 Greek sun-dried tomatoes (stored in oil)
¾ cup Kalamata black olives
1/3 cup Greek extra-virgin olive oil
1 tbsp. Greek oregano
Fresh-ground black pepper

1. Bring salted water to a boil and put pasta on to cook (cooking time will vary depending on the noodle but should be around 12-15 minutes).
2. Pit and chop the Kalamata olives into pieces (not too small). Also, chop the sun-dried tomatoes into ribbons, then cut the feta cheese into small cubes.
3. Prepare and heat the extra-virgin olive oil in a large sauté pan.
4. Drain the pasta well once it has cooked and add it to the heated olive oil in the sauté pan, then add the feta cheese cubes, chopped black olives, and ribboned sun-dried tomatoes and heat through by tossing repeatedly for a couple minutes until you see the cheese just starting to melt. Season with oregano and ground black pepper, give it a couple more tosses in the pan and serve hot.


Serves 2-4.

Kali Orexi!

Sam Sotiropoulos
Greek Gourmand
http://www.greekgourmand.com

Copyright © 2008, Sam Sotiropoulos. All Rights Reserved.

11 comments:

Pixie said...

Hi, am new to your food blog. Adore greek food so hope to learn more about it through your blog! Greek rigatoni sounds very tasty.

Sam Sotiropoulos said...

Hi Pixie! Welcome to my humble little blog. The Greek rigatoni is quite tasty!!! I hope you do try it and let me know what you think.

MrOrph said...

Very nice pix!

Sam, I tell you, I am not Greek, as a matter of fact more Geek, but I do have a Greek surname: Orphanidys. Imagine how that fairs for a Black man from Philadelphia!

Nice blog. You've been bookmarked!

Laurie Constantino said...

This looks delicious, but the recipe really made me laugh. At our church's Greek festival every year, a man named Spiros used to cook. One year, he decided to make a bunch of very unconventional food - a decision that did not go over very well with the church ladies. He was forced back to the traditional festival menu, with one exception. Spiros had a pasta dish, very very similar to yours, that he insisted on making. The ladies were all very diparaging about this unorthodox departure from tradition, but let him go forward. We put it on the menu as Pasta Spiro. I was working the dinner booth that year, and it was WILD how fast the Pasta Spiro went. It turned out to be one of our biggest sellers. Which is how I know your recipe tastes great! (And I agree with you about using Greek ingredients, whenever possible. It particularly makes a difference with feta cheese.)

Brooke said...

Sam- This pasta dish sounds so good, my mouth is watering at 7:30 am. I'll be sure to keep visiting your site for more Greek recipes.

Susanne49 said...

Hi Sam,

oh my Goodness! One recipe taste better than the other one. I'm hungry now!!!

Thanks for commenting on my Florida blog about Tarpon Springs. Of course I do love Greek food, is one of my favorites! :-)

Susanne49 said...

Hi Sam,

I tried it tonight for dinner and it was just DELICIOUS!!!!!!

I'm glad I found your blog! :-)

Sam Sotiropoulos said...

Mr. Orph - Welcome home!!! :-)

Laurie - sometimes the simplest recipes are the tastiest!

Brooke - Glad to have you drop by, please do so as often you like.

Susanne - Thank you for the feedback!!! I am glad you liked it! Hopefully you will enjoy my other recipes as well. :-)

Jane said...

Sam, this is a fabulous recipe, like all the others on your blog. Is there any easier way to print them out, or am I just missing a print icon buried somewhere on the screen? Efharisto!

Anonymous said...

This was delicious! I made it just as you described, plus I added a few toasted pine nuts, which were delicious! My husband balked at the olives, unfortunately. Next time -- oh yes, this rigatoni dish is too good not to make again! -- I'll try artichoke hearts instead of the olives.

Kevin said...

This really is a great flavour combo!