Glikoxines Hilopites

Sweet & Sour Greek Pasta
Cook Time
20 mins
2 people


  • 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!

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