Striftaria with garlic plum tomatoes and basil




Preheat oven to 180 C (350 F).   In a baking dish pour 150 ml (5 liquid oz) olive oil with the crushed garlic, plum tomatoes, chopped basil, salt, freshly ground black pepper, Cayenne pepper and white wine.    Bake for 6-8 minutes or until the tomatoes begin to release their juices.


Meanwhile, boil the pasta for 8-10 minutes, stirring occasionally, until al dente and drain.   Add the pasta to the sauce in the baking dish and toss gently but thoroughly.   Place back into the hot oven for 10-12 minutes, pour yourself a glass of wine and serve immediately sprinkled with grated kefalotyri.


500 g (1 lb) striftaria pasta


125 ml (½ cup) extra virgin Greek olive oil 

3 large garlic cloves, peeled and crushed

1 kg baby plum tomatoes, peeled and deseeded

1 cup chopped basil

Salt and freshly ground black pepper to taste

1/8 tsp Cayenne pepper or more if you prefer

250 ml (1 cup) white wine

Kefalotyri cheese, finely grated

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