Foraging in Greece would be an amazingly acidulated affair; lemons, limes, olives, figs and pomegranates were dripping from the roadsides. I loved the fresh herbs that were used in all of the hot food I had and that no matter where you went bread and dessert were obligatory and free of charge. I had a great time and I can’t wait to try and recreate some of the great flavours I tried while I was over there. Here is my interpretation of one of my favourite dishes.
You will need (for two):
1 small onion, finely chopped
1 fat clove garlic, chopped
400g cherry tomatoes
Small handful of basil and parsley, chopped
Salt and pepper
Start by warming up a little olive oil in a pan and adding the onion and garlic. Fry gently for a few minutes until the onion is turning translucent. Turn the heat up a little and add the tomatoes. Stir the pan occasionally to stop the garlic from browning and wait until all the tomatoes have burst. When the tomatoes have released some of their juice and made a sauce, stir in the fresh herbs and seasoning and turn off the heat.
While the sauce is going cook your spaghetti according to packet instructions and preheat the grill. When the spaghetti is cooked, drain and keep a little of the cooking water. Mix the sauce, spaghetti and water together before putting it all into an ovenproof dish. Break up the feta and sprinkle all over the top. Put it under the grill for 5 to 10 minutes or until the feta is browned.
If you’ve not had cooked feta before I urge you to try this. When I tried some it was like a revelation, never again will I just cube it up into a salad. The tomatoes added a real freshness to the dish which was really complemented by the herbs; next time I would add a little passata to thin the sauce out a little. This meal has so much texture and flavour for something so simple. The feta is definitely the best bit; warm, salty and crisp this is the kind of meal you dive into and don’t stop until it’s finished.