Greek pasta pot

Ingredients for 4 servings:

• 1 onion(s)
• 3 spring onions
• 50 g tomatoes, dried in oil
• 50 g hard cheese in one piece
• 250 g Kritharaki (rice-shaped noodles)
• 2 tbsp olive oil
• 500 ml vegetable broth, strong
• 3 tbsp pine nuts
• e.g. salt and pepper
• 50 g butter

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Peel and finely dice the onion. Wash and slice the spring onion. Drain the tomatoes and cut them into thin strips. Finely grate the cheese. Fry the onion with the kritharaki in olive oil. Pour in a third of the stock. As soon as the liquid is absorbed, add a little more until the stock is used up, stirring constantly. Meanwhile, toast the pine nuts in a pan without fat until fragrant. Then remove from the pan. After about 20 minutes, the stock will be used up. Stir in the cheese, spring onions, sun-dried tomatoes, and pine nuts. Season with salt and pepper and finish with butter. Tip: Garnish with a bacon topping. Grill bacon in the oven until crispy, if desired. Crumble it and pour it over the pasta.