¡Nos trasladamos a Grecia para cocinar Pasta Kritharaki! Y muchos pensareis… ¿qué es eso? Es un tipo de pasta de sémola de trigo con una forma curiosa, pues parece un grano de Arroz. Los griegos usan mucho la pasta como guarnición para la verdura, carne o pescado. Así que, vamos a hacer una fusión de […]
30 min
4 pax
Easy
We will peel the garlic cloves and slice them thinly.
We peel the carrot, cut it into strips and then into small squares.
We cut the zucchini into slices that are not too thin.
We cut the onion into small dice, and we will do the same with the tomatoes.
Bring a pot of water with a pinch of salt to a boil, then add the Kritharaki pasta. Keep an eye on the pasta until it's cooked al dente, about 10 minutes, then drain it.
Meanwhile, in a non-stick frying pan over medium heat, add a splash of oil and add the onion, garlic, and carrot.
When they are lightly browned, add the tomatoes and wait until the whole thing is tender.
Add the cream, adjust the salt, and add the zucchini. Let it reduce.
Add the Kritharaki pasta and stir-fry well in the sauce to blend the flavors. Remove from heat.
FINISHED DISH:
In the center of a deep plate we place a serving of pasta.
We decorate with basil leaves and add a drizzle of oil and a pinch of salt.
– It's a type of pasta that's surprising because of its resemblance to a grain of rice. It's also fantastic for making pasta risottos, as its texture is very pleasant on the palate.
– Mini zucchini are much more tender, which is why we added them at the very end. But if you're using regular zucchini, you should add them along with the carrot, that is, in step 6.
