Kritharaki in tomato sauce
(Manestra)
(Manestra)
3 TB olive oil
2 or 3 cloves of garlic, chopped
2 or 3 cloves of garlic, chopped
one medium onion chopped
1 can of tomato sauce
3 cans of water
about 1 cup of Kritharaki ( the barley shaped pasta) or as it is often known round here Menestra
1/2 tsp salt
1/4 tsp black pepper
1 can of tomato sauce
3 cans of water
about 1 cup of Kritharaki ( the barley shaped pasta) or as it is often known round here Menestra
1/2 tsp salt
1/4 tsp black pepper
Heat the oil, then add the onion. Saute the onion till golden then add the garlic and cook for just a minute,
Add the tomato, cook for about 5 minutes.
Add 3 cans full of water. Also add the salt, pepper and Kritharaki. Stir
Simmer over very low heat for about 45 minutes. Stirring frequently. A bit like you would do a risotto - it has a tendency to stick to the bottom of the pan. Add a little more water if needed and if you have it a tablespoonful of tomato paste (optional) Cook till pasta is soft.
Add 3 cans full of water. Also add the salt, pepper and Kritharaki. Stir
Simmer over very low heat for about 45 minutes. Stirring frequently. A bit like you would do a risotto - it has a tendency to stick to the bottom of the pan. Add a little more water if needed and if you have it a tablespoonful of tomato paste (optional) Cook till pasta is soft.
It is delicious with Mizithra cheese melted on top or mixed in.
I usually don't measure anything for this recipe but I think the quantities are about right and of course you can omit the garlic if you don't like it.
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