MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Plato's Pasta
 Categories: Pasta, Cheese, Vegetables, Chilies
      Yield: 2 servings
 
      1    Red Onion
    190 g  Linguine
      1 lg Tomato
           Fiery chile flakes
      1 cl Garlic
     10 g  Parsley
     15 g  Capers
     60 g  Pitted black olives
    100 g  Feta cheese
 
  Crush the garlic with the side of a knife, peel it and
  chop finely.
  
  Drain, rinse and chop the olives into 'O's.
  
  Cut the tomatoes into wedges (approx. 3cm thick).
  
  Crumble the feta cheese.
  
  Peel the onion(s), cut in half and slice fine.
  
  Chop the parsley coarsely.
  
  Cook the pasta in a pot of boiling water and salt
  (optional) for 8-10 min or until the pasta is cooked to
  your taste, stirring occasionaly.
  
  Drain and reserve 1 cup of pasta water.
  
  Meanwhile, add 1-2 tbsp of olive oil to a large pan on a
  medium-high heat.
  
  Once the oil is hot, add the tomato wedges skin-side
  down preferably.
  
  Cook for 2-3 minutes until blistered and releasing their
  juices.
  
  Sprinkle 1 tsp (2 tsp) of sugar to reduce the acidity
  and add sweetness.
  
  Add the onion to the tomato pan and cook for 3 min or
  until soft.
  
  Add the garlic and cook for 1 min, stirring constantly.
  
  Allow to simmer for 2-3 min.
  
  TIP: If the sauce becomes too dry, gradually add a few
  tbsp of the pasta water.
  
  Add the olives, capers and chile flakes (adjust the
  amount to your preferred hotness) to the pan.
  
  Add the feta and cook for 2-3 min.
  
  Season to your taste with salt & pepper.
  
  RECIPE FROM: https://www.gousto.co.uk
  
  Uncle Dirty Dave's Archives
 
MMMMM

... The trouble with living sacrifices is that they crawl off the altar.
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