Pasta with courgettes and fetta cheese

From Pasta with courgettes and fetta

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Ingredients (for 4 hungry ones)
500 gr of pasta of your choice
3-4 small courgettes
1 onion
2 cloves of garlic
200gr of fetta cheese
lots and lots of dried mint
salt

Execution
Chop the garlic very finely and dice the onion. Cut the courgettes and have your mint and cheese on stand by. Lightly fry the garlic and onion in some olive oil on a low fire for a few minutes. Add the courgettes and stir them lightly until they are nicely coated with the oil. You don't need much olive oil at all, just enough to be able to saute the onions in. I sometimes peel the courgettes, as their skin might be bitter if they're not very fresh. Crush the mint in the courgettes. Add some water to the frying pan, just enough to half-cover the courgettes, and then cover the pan with a lid, allowing it to lightly simmer for about 20 minutes. This way your courgettes become steamed rather than fried, which makes the dish nice and light. Stir it a couple of times and when the courgettes are nice and soft, add the fetta, all crumbled, and stir for 1-2 minutes. Turn off and set aside. You'll notice I didn't add salt to the sauce-the fetta more than compensates for it.

For the pasta, just bring some salted water to the boil, add your pasta and cook for the designated time. Drain it and then add the sauce, giving it a good stir. You'll notice I didn't add salt to the sauce-the fetta more than compensates for it.




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Pasta with cherry tomatoes and garlic

This is a simple and quick recipe.

Ingredients (for 2-3) people
For the sauce
1/2 kilo (1 pound) of cherry tomatoes, halved (keep the juices)
Olive oil
1-2 cloves of garlic, finely chopped
Salt & pepper
Dried basil (optional)
Chilli flakes (optional)
Grated parmesan cheese

Use whatever pasta type you like. I prefer small pasta, like penne or maccaroni for this one, but any would do. I find that about 500gr feeds two very hungry adults, if not more.

Execution
Pasta:
Bring to the boil some water (with some salt) and add the pasta. Add the pasta and cook for the time the packet recommends. Drain it and put to the side, in the same pot you cooked it in, or in a bowl. In the meantime...

Add the olive oil in a medium-sized frying pan (just enough to cover the surface), heat it and add the garlic. Turn the fire way down and let the garlic fry slowly for 2-3 minutes, but don't let it turn brown. Throw in the tomatoes and cook for another 5 minutes, or until the tomatoes are nice and soft but not completely melted. Add salt, pepper and some basil if you have. You may add dried basil and/or chilli flakes (not much) if you want. When the tomatoes are half-cooked, throw everything into the pasta and mix it well. Serve quickly and top it with grated parmesan. Enjoy with a light Pinot Grigio or any medium white wine. Or red if you prefer, up to you really...