- 150g Hilopites (or Wholegrain Spaghetti)
- 250g Colourful Cherry Tomatoes
- 25g Black Currants
- 15ml Apple Cider Balsamic Vinegar
- 20-40ml Extra Virgin Olive Oil
- 1x Espresso Spoon Pure Sea Salt
- 1x Pinch Aroma Tale
- ~50g Kefalograviera (or BIO Goat Graviera)
A Flavoursome, Light & Refreshing Pasta Dish…
Fill a pot with water & put it to boil. When ready add the hilopites & let them cook for around 10mins. In the meantime, add a bit of extra virgin olive oil in a pan on medium to high fire & when warm throw in the cherry tomatoes whole with their skin (tip: dry them well with a towel after rinsing them & before adding them in the pan). Stir them thoroughly & when the skin starts to break you can press them gently with a wooden spatula for their juices to come out. Add the sea salt & the aroma tale & let them cook for 1-2 mins before adding the black currants (tip: here you can also add some seeds if you like to toast them too). Let them cook for 2-3mins while stirring & before you quench with the apple cider balsamic vinegar & let it evaporate in a lower fire for 2 more mins. When the pasta is ready dry them & mix them with 20ml extra virgin olive oil while they are still warm. Finally, add them to the pan & mix them with the sauce. Serve them warm with some grated kefalograviera.
Enjoy them with a cold glass of rosé wine!