Tomatoes are a favorite in Greece, and not just in Greek salad. This is the perfect time to also enjoy the bountiful harvest in our homemade pasta sauce over Karpathian makarounes. For summer ease, we roasted farm-fresh tomatoes, garlic, herbs, and cheese in one pan, and the extraordinary aroma coming from the oven will fill your kitchen with the promise of an amazing meal about to be served! Our made-from-scratch makarounes pasta recipe follows with do-ahead instructions.
The recipe below links to a how-to video on our YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. Join us!
The recipe below links to a how-to video on our YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. Join us!
PASTA WITH ROASTED TOMATOES
Jarred pasta sauce and canned tomatoes have met their match! This dish is all about fresh ingredients, like roasted tomatoes, garlic, and Greek cheese! Simple, quick, and delicious. For a sauce this good, you need a pasta that can do it justice, like our homemade Karpathian makarounes (see below), or you can use frozen cavatelli pasta, which is similar to makarounes.
KOUZINA TIPS:
1. We use plum or yellow tomatoes because they’re less watery than red tomatoes. If you find your tomatoes are watery, gently squeeze the water out of the slices before placing them in the pan.
2. Cook the pasta the last few minutes of the baking time so that it’s hot when tossing with the tomatoes.
PREP TIME: 15 minutes
BAKING TIME: 30 to 40 minutes
SERVINGS: 3 to 4 main / 6 first course
Extra-virgin olive oil
10 plum and/or yellow tomatoes, sliced and drained
1/2 cup chopped fresh basil leaves, plus sprig for garnish
4 to 5 cloves garlic, crushed
Sea salt and freshly ground pepper
Pinch Aleppo pepper
1/4 cup grated kefalograviera cheese (or Parmigiano-Reggiano), plus more for serving
1/4 cup grated myzithra cheese (or Pecorino Romano), plus more for serving
1 recipe Makarounes pasta, recipe follows, or 12 ounces (3/4 lb) frozen cavatelli cooked according to package directions, drained
1. Heat oven to 375°F. Lightly oil a large rimmed baking pan, then spread the tomato slices out, drizzle with olive oil, and top evenly with basil, garlic, and season with salt and peppers. Top evenly with cheese. Bake 30 to 40 minutes, until tomatoes are softened.
2. Using a fork, mash the tomatoes, then, in a large serving bowl, toss with the hot pasta. Garnish with a basil sprig, if desired, and serve immediately with additional cheese on the side.
Jarred pasta sauce and canned tomatoes have met their match! This dish is all about fresh ingredients, like roasted tomatoes, garlic, and Greek cheese! Simple, quick, and delicious. For a sauce this good, you need a pasta that can do it justice, like our homemade Karpathian makarounes (see below), or you can use frozen cavatelli pasta, which is similar to makarounes.
KOUZINA TIPS:
1. We use plum or yellow tomatoes because they’re less watery than red tomatoes. If you find your tomatoes are watery, gently squeeze the water out of the slices before placing them in the pan.
2. Cook the pasta the last few minutes of the baking time so that it’s hot when tossing with the tomatoes.
PREP TIME: 15 minutes
BAKING TIME: 30 to 40 minutes
SERVINGS: 3 to 4 main / 6 first course
Extra-virgin olive oil
10 plum and/or yellow tomatoes, sliced and drained
1/2 cup chopped fresh basil leaves, plus sprig for garnish
4 to 5 cloves garlic, crushed
Sea salt and freshly ground pepper
Pinch Aleppo pepper
1/4 cup grated kefalograviera cheese (or Parmigiano-Reggiano), plus more for serving
1/4 cup grated myzithra cheese (or Pecorino Romano), plus more for serving
1 recipe Makarounes pasta, recipe follows, or 12 ounces (3/4 lb) frozen cavatelli cooked according to package directions, drained
1. Heat oven to 375°F. Lightly oil a large rimmed baking pan, then spread the tomato slices out, drizzle with olive oil, and top evenly with basil, garlic, and season with salt and peppers. Top evenly with cheese. Bake 30 to 40 minutes, until tomatoes are softened.
2. Using a fork, mash the tomatoes, then, in a large serving bowl, toss with the hot pasta. Garnish with a basil sprig, if desired, and serve immediately with additional cheese on the side.
MAKAROUNES
Once you make homemade pasta, it’s hard to go back to store-bought. The fresh flavor and light texture doesn’t leave a heaviness in your stomach and it perfectly complements any delicious topping.
PREP TIME: 30 minutes, plus standing
COOKING TIME: 5 to 10 minutes
SERVINGS: 4 main or 6 first course
2 2/3 cups fine semolina, plus more for sheet
1 1/2 teaspoons sea salt, divided
1 cup warm water, divided
1. In a large bowl, combine the semolina and 1/2 teaspoon salt. Make a well in the center and add 2/3 cup water to the well. Using a fork or your fingers, gradually start mixing the semolina from the sides into the water until a dough is formed, gradually adding the remaining water, 1 tablespoon at a time, if needed. The dough should be soft but not sticking to your hands. Knead until smooth and elastic, about 10 minutes. Cover completely with plastic wrap and let rest for 30 minutes. Line 2 large baking sheets with waxed or parchment paper and lightly dust with semolina; set aside.
2. Divide the dough into 8 pieces, rewrapping 7. Roll out the remaining piece into a long 1/2-inch-thick rope (if the dough sticks to your work surface, very lightly dust it with flour). If the dough shrinks back when rolling out, let rest for 3 to 5 minutes, then resume rolling. Cut the rope into 1-inch pieces.
3. Using two fingers, press down firmly into each piece and pull to the other end to create a curl while thinning the pasta (the pasta needs to be thin, about 1/8 inch, to cook properly). You can also do this on a ribbed textured surface to create indentations on the outside that not only look attractive but they also allow sauce to better cling to the pasta. Transfer to prepared sheet, in a single layer with each piece not touching the others. Repeat with the remaining dough. (Can be made ahead. Place the trays of pasta in the freezer for about 1 hour, until completely frozen. Transfer pasta to a heavy-duty resealable plastic storage bag and seal, pressing out air, and freeze up to 4 months. Do not thaw before using. Add an additional 2 to 4 minutes cooking time.)
4. Bring a large pot of water to a boil, then stir in the remaining 1 teaspoon salt. Add the makarounes and cook to desired tenderness, 5 to 10 minutes, depending on the size of the pasta. Drain and continue with recipe above.
Recipes copyright © Kukla's Kouzina
I hope you enjoy making our summer-tomato pasta as much as we do!
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
Thanks for following us and we’ll see you next Monday!
Until then~
Kali orexi! Good appetite!
Kelly
Once you make homemade pasta, it’s hard to go back to store-bought. The fresh flavor and light texture doesn’t leave a heaviness in your stomach and it perfectly complements any delicious topping.
PREP TIME: 30 minutes, plus standing
COOKING TIME: 5 to 10 minutes
SERVINGS: 4 main or 6 first course
2 2/3 cups fine semolina, plus more for sheet
1 1/2 teaspoons sea salt, divided
1 cup warm water, divided
1. In a large bowl, combine the semolina and 1/2 teaspoon salt. Make a well in the center and add 2/3 cup water to the well. Using a fork or your fingers, gradually start mixing the semolina from the sides into the water until a dough is formed, gradually adding the remaining water, 1 tablespoon at a time, if needed. The dough should be soft but not sticking to your hands. Knead until smooth and elastic, about 10 minutes. Cover completely with plastic wrap and let rest for 30 minutes. Line 2 large baking sheets with waxed or parchment paper and lightly dust with semolina; set aside.
2. Divide the dough into 8 pieces, rewrapping 7. Roll out the remaining piece into a long 1/2-inch-thick rope (if the dough sticks to your work surface, very lightly dust it with flour). If the dough shrinks back when rolling out, let rest for 3 to 5 minutes, then resume rolling. Cut the rope into 1-inch pieces.
3. Using two fingers, press down firmly into each piece and pull to the other end to create a curl while thinning the pasta (the pasta needs to be thin, about 1/8 inch, to cook properly). You can also do this on a ribbed textured surface to create indentations on the outside that not only look attractive but they also allow sauce to better cling to the pasta. Transfer to prepared sheet, in a single layer with each piece not touching the others. Repeat with the remaining dough. (Can be made ahead. Place the trays of pasta in the freezer for about 1 hour, until completely frozen. Transfer pasta to a heavy-duty resealable plastic storage bag and seal, pressing out air, and freeze up to 4 months. Do not thaw before using. Add an additional 2 to 4 minutes cooking time.)
4. Bring a large pot of water to a boil, then stir in the remaining 1 teaspoon salt. Add the makarounes and cook to desired tenderness, 5 to 10 minutes, depending on the size of the pasta. Drain and continue with recipe above.
Recipes copyright © Kukla's Kouzina
I hope you enjoy making our summer-tomato pasta as much as we do!
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
Thanks for following us and we’ll see you next Monday!
Until then~
Kali orexi! Good appetite!
Kelly
ABOUT Kukla’s Kouzina Flippin’ Greek! ™
Flippin’ Greek! ™ is our YouTube cooking series featuring familiar non-Greek recipes we flipped to Greek-island style using ingredients and cooking techniques found in Karpathos. Each episode runs 2 to 15 minutes, the perfect length for viewers to quickly learn how to recreate foods and beverages/cocktails right alongside us.
Flippin’ Greek! ™ is our YouTube cooking series featuring familiar non-Greek recipes we flipped to Greek-island style using ingredients and cooking techniques found in Karpathos. Each episode runs 2 to 15 minutes, the perfect length for viewers to quickly learn how to recreate foods and beverages/cocktails right alongside us.
Copyright © Kukla's Kouzina: A Gourmet Journey~Greek Island Style / Flippin’ Greek!™ / The Naked Truth About...Greek Cooking!
Web design by Kelly Salonica Staikopoulos
Web design by Kelly Salonica Staikopoulos
