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Step by Step Instructions
  • Step 1 :Preheat your oven to 400
  • Step 2 :Bring a pot of salted water to boil for the pasta and cook until al dente
  • Step 3 :In a large saucepan over medium high heat saute the red and green onions and eggplant in olive oil until tender, approximately 7-9 minutes. Season with salt and pepper, add the balsamic vinegar, tomato paste and 2-3 ladles of pasta water and let simmer until done. Add additional pasta water if needed.
  • Step 4 :Place cheese on oven proof plate, drizzle with olive oil and place in oven for 5 minutes or until golden brown.
  • Step 5 :Drain pasta and add to sauce to coat. Add olives, chopped mint and capers, Add the olives and mint leaves to the sauce and stir well…season with salt and pepper.
  • Step 6 :Serve in deep bowl, garnish with the sfela cheese, mint leaves and a few drops of olive oil.
  • Step 7 :Enjoy!
Ingredient List
  • ¼ cup olive oil
  • 1/3 cup chopped red onion
  • ¼ cup chopped green Onion
  • 1 small eggplant, diced
  • ¼ cup capers drained
  • ¼ cup Kalamata olives, pitted
  • 3 ½ oz sfela cheese, cubed
  • 10 mint leaves finely sliced
  • Salt & pepper to taste
  • 3 1/3 tablespoons balsamic vinegar
  • 3 tablespoons tomato paste
  • 5 ounces dry rotini (9 ounces cooked rotini pasta)

Kalamatiani putanesca

  • Preparation
  • Cooking
  • 4
Product Qty
Balsamic vinegar with honey "Kalamata Papadimitriou” 8.4fl.oz
4 peppers mix grinder from Attica "Kollectiva" 3.9oz
Sea salt grinder from Attica "Kollectiva" 9.03oz
  Products of Greece
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