MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Plato's Pasta
Categories: Pasta, Cheese, Vegetables, Chilies
Yield: 2 Servings

1 Red Onion
190 g Linguine
1 lg Tomato
Fiery chile flakes
1 cl Garlic
10 g Parsley
15 g Capers
60 g Pitted black olives
100 g Feta cheese

Crush the garlic with the side of a knife, peel it and
chop finely.

Drain, rinse and chop the olives into 'O's.

Cut the tomatoes into wedges (approx. 3cm thick).

Crumble the feta cheese.

Peel the onion(s), cut in half and slice fine.

Chop the parsley coarsely.

Cook the pasta in a pot of boiling water and salt
(optional) for 8-10 min or until the pasta is cooked to
your taste, stirring occasionaly.

Drain and reserve 1 cup of pasta water.

Meanwhile, add 1-2 tbsp of olive oil to a large pan on a
medium-high heat.

Once the oil is hot, add the tomato wedges skin-side
down preferably.

Cook for 2-3 minutes until blistered and releasing their
juices.

Sprinkle 1 tsp (2 tsp) of sugar to reduce the acidity
and add sweetness.

Add the onion to the tomato pan and cook for 3 min or
until soft.

Add the garlic and cook for 1 min, stirring constantly.

Allow to simmer for 2-3 min.

TIP: If the sauce becomes too dry, gradually add a few
tbsp of the pasta water.

Add the olives, capers and chile flakes (adjust the
amount to your preferred hotness) to the pan.

Add the feta and cook for 2-3 min.

Season to your taste with salt & pepper.

RECIPE FROM: https://www.gousto.co.uk

Uncle Dirty Dave's Archives

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... A marriage like martinis and olives or biscuits and gravy
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