Home Recipes Guide Fusion Food: Greco-Roman pasta

Fusion Food: Greco-Roman pasta

Pasta is a staple food of traditional Italian cuisine. Pasta (called “zymarika” in Greek) are combined with meat and seafood of all kinds. Greek cooking uses all kinds of foods ranging from small pasta tubes to larger ones. Greek mythology proves that the ‘Vulcan,A Greek God’ invented a device that made “strings of dough.” The modern pasta resembles the “strings of dough” of the ancient Greek. So, it is evident that the origin of pasta is from Greece.

Name of the dish: Makaronada me garides – Greek and Roman style pasta with shrimps

Complexity level: Easy

Time taken: 15-20 minutes

Ingredients

  1. 1/4 cup olive oil
  2. 3 cloves of garlic
  3. 1 pound uncooked medium shrimps
  4. peeled, deveined, 1 1/2 cups drained canned artichoke hearts
  5. 2 cups crumbled feta cheese
  6. 1/2 cup chopped cherry tomatoes
  7. 3 tablespoons fresh lemon juice
  8. fresh parsley, oregano
  9. 500 gr pasta

Process

1. Heat oil in a large pan over medium heat.

2. Saute garlic in that pan for 30 seconds.

3. Then add shrimp and saute well for 3 minutes until it is well cooked.

4. Next add the fresh herbs, cheese and lemon juice and all other ingredients and saute until shrimps are cooked through, for another 3 minutes.

5. Do the seasoning with adequate salt and pepper. During this period cook pasta in a 8 or 10 liter pot with around 6 liters of water that should first come to a rolling boiling, then add pasta to it.

6. Keep stirring pasta once in a while. Pasta will be cooked in 10 minutes. Drain.

7. Transfer the pasta to a big bowl and to this bowl add the shrimp mixture and then serve.

8. You can add salt and pepper if desired.

Tips

1. Choose a good brand of pasta to make this recipe.

2. Use a good size of pasta pot, pasta should be cooked in a spacious pot. A ten liter pot would serve good.

3. Use at least 6 liters water for the pasta to cook well.

4. Add salt to the water in which you want toboil pasta, this adds taste. Measurement is one tbsp of salt for one liter of water.

5. Bringing the water to one full rolling boil is a very important point to remember. If you add pasta to the water before it boils well then the pasta strands will stick together. Let your water boil well first then add pasta.

6. Pasta gets cooked in 10 minutes, you have to stir in pasta every now and then.

7. Olive oil should never be added to pasta as this sticks to the pasta and does not allow the pasta sauce to stick to them.

8. Nutrients will be lost in pasta if pasta is rinsed, so avoid rinsing pasta.

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