Preparation time: 5’
Cooking time: 15’
For 2 persons
Ingredients
1 medium dry onion
1 yellow pepper
2 cloves of garlic
2 tbsp. sliced olives (rinsed)
2 tbsp. small capers (rinsed)
Olive oil
1 tbsp. Tomatopaste 28% KYKNOS
250 gr. Crushed Tomatoes KYKNOS
Salt, Freshly ground pepper
Sweet paprika
Water
250 gr. fusilli pasta
100 gr. anthotyro cheese
6 - 8 mint leaves
Preparation
Cut the garlic into slices, the onion into strips and the pepper into cubes.
Put a pan on medium heat and add the olive oil.
Sauté our vegetables for 2'-3' and add the olives and capers and continue cooking for another 1'.
Add salt, freshly ground pepper and sweet paprika.
Add the Tomatopaste 28% KYKNOS and saute for 1'. Add the Crushed Tomatoes KYKNOS and mix.
Add our pasta and pour hot water until it covers them.
Close the pan with a lid, lower the heat and cook for another 7'-8', stirring every 1'. If necessary, add hot water.
When our pasta is ready, remove from the heat and leave for 1’ with the lid closed to absorb the juices.
Serve and add coarsely crumbled flower cheese and chopped fresh mint.