in Greece

Mykonos – Spaghetti

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Ingredients for 4 servings:

  • 500g spaghetti
  • 6 tomatoes, peeled and deseeded
  • 2 cup(s) tomatoes, dried
  • 1 cup(s) olives, black
  • 1 bunch arugula
  • 150 g feta cheese
  • salt and pepper
  • olive oil
  • butter
  • Parmesan

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Light summer dish

Cook spaghetti al dente (as directed on the package). Meanwhile, wash and finely chop the arugula. Crumble the feta. Briefly soak fresh tomatoes in hot water, first scoring the skin to make it easier to peel. Then chop and remove the seeds. Chop the sun-dried tomatoes. Halve the olives. Mix everything in a bowl and add a little olive oil for the finishing touch. Remove the cooked spaghetti from the water, butter it, and toss it with the mixture. Season to taste with salt (careful, feta is salty) and pepper, and serve with Parmesan cheese. Delicious hot or lukewarm.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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